Weeknight Dinners for the Working Mom: Quick, easy meals the whole family will love!

introduction

Weeknight dinners can often be a challenge, especially for busy working moms. Finding quick and easy meals that the whole family will enjoy is key to making dinner time stress-free. One delicious option is chicken pot pie, which is not only comforting but also quite simple to prepare. If you’re looking for a classic dish that your family will love, consider trying this easy chicken pot pie recipe that can quickly become a staple in your weekly meal rotation.

why make this recipe

Chicken pot pie is a fantastic choice for weeknight dinners because it combines everything you need for a wholesome meal into one dish. It is rich in flavor, packed with protein from the chicken, and filled with a variety of vegetables. Plus, the creamy sauce and flaky crust make it comforting and satisfying. Making it from scratch also allows you to control the ingredients and adjust the flavors to suit your family’s tastes.

how to make chicken pot pie

Ingredients:

• 1 lb cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas (fresh or frozen)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 pre-made pie crust (or homemade if preferred)

Directions:

1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
3. Gradually whisk in the chicken broth and milk. Cook until the mixture thickens.
4. Add the shredded chicken, carrots, celery, peas, salt, pepper, and garlic powder. Mix well to combine.
5. Pour the filling into a pie dish, and cover with the pie crust. Seal the edges and cut a few slits in the top for steam to escape.
6. Bake in the preheated oven for about 30 minutes or until the crust is golden brown. Allow it to cool slightly before serving.

how to serve chicken pot pie

Chicken pot pie can be served warm and is great on its own. To make it a complete meal, you can add a side salad or some crusty bread. It is also excellent for leftovers, so keep some for the next day’s lunch.

how to store chicken pot pie

If you have any leftovers, store them in an airtight container in the refrigerator for up to 3 days. To reheat, simply place it in the oven until heated through. You can also freeze the pie before baking. Just make sure to cover it tightly with plastic wrap and aluminum foil for up to 3 months. When you’re ready to bake, cook from frozen at the same temperature for about 45-60 minutes.

tips to make chicken pot pie

• Use leftover rotisserie chicken for a quick option.
• Feel free to customize the vegetables based on what you have on hand, such as corn or green beans.
• For a little extra flavor, add some thyme or parsley to the filling before baking.

variation

You can create a vegetarian version by substituting the chicken with mushrooms and adding more vegetables like zucchini or bell peppers. You can also use a biscuit topping instead of a pie crust for a different texture.

FAQs

Can I make chicken pot pie ahead of time?

Yes, you can prepare the filling in advance and store it in the refrigerator. Assemble the pie and bake it when you’re ready to serve.

Can I use a different type of meat?

Absolutely! You can use turkey, beef, or even sausage if you prefer.

Is chicken pot pie kid-friendly?

Definitely! Its creamy filling and flaky crust are usually a hit with children, making it a great way to get them to eat their veggies.

Easy Chicken Pot Pie

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Baking
• Cuisine: American
• Diet: None

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Description

A comforting and delicious chicken pot pie that’s simple to prepare, making it perfect for weeknight dinners.

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Ingredients

Scale 1x2x3x

• 1 lb cooked chicken, shredded
• 1 cup carrots, diced
• 1 cup celery, diced
• 1 cup peas (fresh or frozen)
• 1/3 cup butter
• 1/3 cup all-purpose flour
• 1 cup chicken broth
• 1 cup milk
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon garlic powder
• 1 pre-made pie crust (or homemade if preferred)

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Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large saucepan, melt the butter over medium heat. Stir in the flour and cook for about 1 minute.
3. Gradually whisk in the chicken broth and milk. Cook until the mixture thickens.
4. Add the shredded chicken, carrots, celery, peas, salt, pepper, and garlic powder. Mix well to combine.
5. Pour the filling into a pie dish, and cover with the pie crust. Seal the edges and cut a few slits in the top for steam to escape.
6. Bake in the preheated oven for about 30 minutes or until the crust is golden brown. Allow it to cool slightly before serving.

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Notes

For a vegetarian version, substitute chicken with mushrooms and use a biscuit topping.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 6g
• Sodium: 600mg
• Fat: 20g
• Saturated Fat: 10g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 40g
• Fiber: 3g
• Protein: 25g
• Cholesterol: 70mg