Best 3 Weeknight Chicken Pot Pie Recipes

Craving a comforting and hearty meal without spending hours in the kitchen? Look no further than this collection of weeknight chicken pot pie recipes. From classic to creative variations, these dishes are packed with tender chicken, savory vegetables, and a creamy, flavorful sauce, all encased in a flaky, golden crust. Whether you're a seasoned home cook or a beginner looking for an easy-to-follow recipe, you'll find something to satisfy your taste buds in this delightful selection.

Here are our top 3 tried and tested recipes!

EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS

Easy Weeknight Chicken Pot Pie Turnovers image

One of our go-to weeknight dinners, chicken pot pie, gets a mini makeover in this simple recipe - no fork required!

Provided by By Karly Campbell

Categories Entree

Time 30m

Yield 8

Number Of Ingredients 9

Ingredients

3 tablespoons butter
1 1/2 cups frozen mixed vegetables
3 tablespoons Gold Medal™ all-purpose flour
1 cup Progresso™ chicken broth (from 32-oz carton)
1 1/2 cups diced cooked chicken breast
2 tablespoons heavy whipping cream
1 teaspoon salt
1 teaspoon pepper
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

Heat oven to 400°F.
In 2-quart saucepan, melt butter over medium heat. Stir in frozen vegetables; cook 3 minutes. Sprinkle flour over vegetables; stir well. Cook 1 minute.
Beat broth into vegetable mixture with whisk; cook over medium-high heat, beating constantly, 2 to 3 minutes or until thickened.
Stir in chicken, whipping cream, salt and pepper; continue cooking 2 minutes. Remove from heat; cool 10 minutes.
Meanwhile, unroll crusts on work surface; lightly roll crusts to make slightly larger. Cut 5-inch diameter circles in crust, reserving scraps to reroll to cut a total of 8 circles. Place on 2 ungreased large cookie sheets.
Spoon 2 to 3 tablespoons chicken filling into each crust; fold over. Press with fork to seal.
Bake about 15 minutes or until golden brown.

Nutrition Facts : Calories 330, Carbohydrate 31 g, Cholesterol 45 mg, Fat 3, Fiber 1 g, Protein 10 g, SaturatedFat 9 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 1 g, TransFat 0 g

WEEKNIGHT CHICKEN POT PIE

Weeknight Chicken Pot Pie image

I love chicken pot pie, but was always scared it wouldn't turn out right. So one day I decided to just wing it and see what happened. Well, the result was a delicious and easy pot pie that's perfect on a weeknight.

Provided by Jackie Applegate

Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes

Time 1h10m

Yield 8

Number Of Ingredients 10

Ingredients

1 ½ pounds skinless, boneless chicken breasts
3 tablespoons butter
3 tablespoons all-purpose flour
1 (10.75 ounce) can condensed cream of mushroom soup
1 cup chicken broth
1 (16 ounce) package frozen mixed vegetables
1 ½ cups frozen diced potatoes
1 teaspoon salt
½ teaspoon ground black pepper
2 (9 inch) frozen pie crusts, thawed

Steps:

Preheat the oven to 425 degrees F (220 degrees C).
Bring a pot of water to a boil. Add chicken and cook until no longer pink and juices run clear, 8 to 10 minutes. Drain and cut into 1-inch pieces.
Melt butter in a skillet over medium heat. Add flour and cook for about 1 minute. Add mushroom soup and chicken broth; whisk until smooth. Add cooked chicken, mixed vegetables, potatoes, salt, and pepper. Cook until combined, 10 to 15 minutes.
Meanwhile, roll out 1 pie crust and fit into a 9-inch pie dish. Poke holes in crust using a fork.
Pour filling into crust and cover with top crust. Cut a few slits into top crust for steam to vent.
Bake in the preheated oven until top crust is browned, 30 to 35 minutes.

Nutrition Facts : Calories 474.1 calories, Carbohydrate 42.6 g, Cholesterol 60.7 mg, Fat 25.8 g, Fiber 3.9 g, Protein 19.6 g, SaturatedFat 7.2 g, Sodium 1109.2 mg, Sugar 2.1 g

EASY WEEKNIGHT CHICKEN POT PIE

Easy Weeknight Chicken Pot Pie image

This super-easy version of pot pie is in the oven in just 10 minutes.

Provided by Progresso

Categories Trusted Brands: Recipes and Tips Progresso™ Recipe Starters™

Time 55m

Yield 6

Number Of Ingredients 6

Ingredients

1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
¼ cup all-purpose flour
½ teaspoon poultry seasoning
1 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained
1 ½ cups chopped deli rotisserie chicken

Steps:

Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In medium bowl, stir together cooking sauce, flour, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges

Nutrition Facts : Calories 468.7 calories, Carbohydrate 48 g, Cholesterol 40.4 mg, Fat 24.5 g, Fiber 1.6 g, Protein 13.9 g, SaturatedFat 9.4 g, Sodium 458.4 mg, Sugar 5.4 g

Tips:

For a creamier filling, use half-and-half instead of milk.
Add a tablespoon of Dijon mustard to the filling for a tangy flavor.
Stir in a cup of frozen peas and carrots to the filling for a colorful and nutritious boost.
If you don't have refrigerated pie crust, you can use two sheets of puff pastry dough instead.
To make a gluten-free version of this recipe, use gluten-free pie crust and flour.

Conclusion:

Weeknight chicken pot pie is a quick and easy comfort food meal that the whole family will enjoy. With a flaky crust, creamy filling, and tender chicken, this dish is sure to become a favorite. Plus, it's a great way to use up leftover chicken. So next time you're looking for a quick and delicious weeknight meal, give this recipe a try.