Books and Cooks

Subscribe via Email

Enter your email address:

Delivered by FeedBurner

Sunday Supper Movement

This week, Sunday Supper is all about pies – sweet and savory. I don’t often make sweet pies, but believe it or not, this version of a chicken pot pie that has become one of my favorite ones to make during the week. It’s a crust-less pie (no fussing with making pie crust and rolling it out) and utilizes precooked chicken (hello, leftovers!), veggies that can be bought frozen or prepped at the grocery store, and crescent rolls for a pretty easy 30-minute weeknight dinner.

Weeknight Chicken Pot Pie

This recipe is adapted from a Weight Watchers recipe, that I’ve bulked up a bit with a little more veggies and chicken – for those of us not tracking points – and fresh thyme.

Enjoy!

Weeknight Pot Pie

By Books n’ Cooks

Ingredients:

  • cooking spray
  • 1 Tbs. unsalted butter
  • 1 small onion, diced
  • 8 oz. mushrooms, wiped clean and sliced
  • 1 tsp. fresh thyme
  • 1/2 tsp. kosher salt
  • 1/4 tsp. freshly ground black pepper
  • 1 c. low-sodium chicken broth
  • 1 bag (approximately 2-2 1/2 cups) diced carrots and peas
  • 4 c. shredded or diced cooked chicken breasts
  • 2 Tbs. all-purpose flour
  • 1/2 c. evaporated milk
  • 1 tube crescent rolls (4-6 for recipe; bake the rest to serve along side pot pie)

In a large cast-iron skillet,* heat oil and butter oven medium heat. Add onion and Weeknight Chicken Pot Piemushrooms, sauteing until onions are translucent and mushrooms begin to brown. Season with thyme, salt and pepper. Add chicken broth, vegetables, and chicken. Bring to a boil. Lower heat, cover and simmer for 15 minutes.

While mixture cooks, preheat oven to 350F.

Stir in flour and 1/4 c. evaporated milk, stirring constantly for a few minutes until beginning to thicken. Add remaining evaporated milk, stirring for a few more minutes, or until mixture reaches desired consistency.

Unroll crescent rolls and lay them around the edges of the skillet – 4 for a smaller skillet or pie dish, 5-6 for a larger skillet. Bake in oven until crescent rolls begin to brown, about 6 minutes.

Remove from oven and serve hot.

*Alternatively, use a large skillet, and transfer mixture to an oven-safe Pyrex or pie dish for baking.

Check out these other great recipes from the Sunday Supper crew!

Weeknight Chicken Pot Pie

Sweet As Pie

Mealtime Pie

Sunday Supper MovementJoin the #SundaySupper conversation on twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement

Print Friendly

6 Responses to “Weeknight Chicken Pot Pie #SundaySupper”

Leave a Reply