Weeknight Chicken Pot Pie #SundaySupper

Weeknight Chicken Pot Pie has all of your favorite ingredients and flavors as traditional chicken pot pie, but none of the fussy preparation. This semi-homemade version takes advantage of freezer stashes and already prepped ingredients to make this family favorite a weeknight dinner option.

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.

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.

Tried this recipe? If so, be sure to tag #booksncooks on social media, or come back and leave a comment and tell me how you liked it!

Enjoy!

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Weeknight Chicken Pot Pie

Weeknight Chicken Pot Pie has all of your favorite ingredients and flavors as traditional chicken pot pie, but none of the fussy preparation. This semi-homemade version takes advantage of freezer stashes and already prepped ingredients to make this family favorite a weeknight dinner option.

Course Main Course

Cuisine American

Servings 6

Author Liz

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 frozen diced carrots and peas
• 4 c. shredded or diced cooked chicken breasts
• 2 Tbs. all-purpose flour
• 1/2 c. evaporated milk
• 1 can crescent rolls

Instructions

1. In a large cast-iron skillet, heat oil and butter oven medium heat. Add onion and mushrooms, 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.
2. While mixture cooks, preheat oven to 350F.
3. 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.
4. 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.
5. Remove from oven and serve hot.

Recipe Notes

If you don't have a large cast-iron skillet, you can use a large skillet, and transfer mixture to an oven-safe Pyrex or pie dish for baking.

My favorite cast-iron skillet (affiliate link):

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