If you’re like me, you like to switch up the weeknight routine sometimes and veer away from the same-ol’ same-ol’. But, quick and easy are still key factors– let’s not get too crazy! A great option for a dinner that fits these criteria is this Chicken Pot Pie recipe I threw together the other night. It passes the test on “quick and easy” and it’s pretty yummy, too!

Here’s what you’ll need:

3 Tbsp butter

3 Tbsp flour

3 cups of milk

2 cups cooked and shredded chicken(this works perfectly with cooked chicken in the crock pot like I did here)

2 cups frozen peas and carrots

2 cups frozen Southern hash browns (the cubed kind)

2 tsp each of salt and pepper

1 refrigerated pie crust

Start by preheating the oven to 400º and removing your pie crust from the fridge to let it sit out for a few minutes to soften up.

While the crust is softening, start making a nice white sauce in a good-sized pot. To do this, melt the butter, then add the flour and whisk well. Before it scalds, add the 3 cups of milk, then continue to whisk until it thickens and begins to boil.

Next, add the vegetables, chicken, and salt and pepper. Stir it well and let it simmer for a few minutes to thaw the vegetables.

Meanwhile, lay out the pie crust and use a pizza cutter to cut the crust into 1-inch strips.

Once the the pie filling is heated through, pour it into a 9×13 baking dish (no need to spray beforehand).

Next, lay the strips of crust across the top. Criss-cross it if you want, but it doesn’t have to be perfect.

Next, lightly spray the top of the crust with a little cooking spray to crisp it up a little.

Then, just bake for approximately 20-25 minutes until it’s golden brown and bubbly! Serve it up with a salad, and you’ve got a great one-dish wonder.

Double the recipe for a large crowd, because if your family is like mine, they’re gonna want seconds.

Here’s to weeknights with less time inthe kitchen! Enjoy!