Time for some hearty pot pie baby! One of our first lovely recipes we posted was this Homestyle Chicken Pot Pie that has an awesome homemade cream sauce (with or without mushroom version). To top it off, the Parmesan crust is amazing! It’s great to impress guests and just enjoy some good traditional feel-goodery food.
But how about on those days when you are in a time crunch?
Some nights, I have no motivation, no time, and no energy to cook, but could really use a home cooked meal. My sister-in-law gave me this recipe and it is perfect to fill empty tummies on a cool Fall evening.
So if you are feeling bogged down give this simple weeknight dinner a try.
Easy Chicken Pot Pie
- 1 pound boneless skinless chicken breast chopped into one inch cubes
- 1 tablespoon canola or olive oil
- 1/4 cup Italian dressing
- 2 ounces cream cheese
- 2 tablespoons flour
- 2/3 cup chicken broth
- 10 ounces frozen vegetables
- salt and pepper to taste
- 1 pie crust
- 1 egg beaten
Preheat oven to 375 degrees.
Heat a skillet and with about a tablespoon full of oil until oil runs quickly. Toss in chicken and cook for 2 to 3 minutes.
Flip chicken over and pour in Italian dressing. Cook for 2 to 3 more minutes. Dump the cream cheese on top and let it melt into chicken as it finishes cooking. Toss in flour and cook for 1 more minute.
Add broth and cook about 2 more minutes or until thickened.
Dump in vegetables of choice and add salt and pepper, to taste.
Pour mixture into a pie tin or four individual ramekins.
Place pie shell on top.
Brush with egg and poke holes to allow steam to escape.
Bake over a baking sheet (to prevent spilling) for 25 minutes or until crust is golden brown.
Change it Up:
Instead of a pre-made pie crust, use a pastry puff sheet for the topping. Cook until golden brown and enjoy!