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
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!