Soccer season has officially begun.  After 3 months of hibernating, I whole-heartedly welcome the opportunity to thaw out by the soccer fields.  I love watching my boys run and play after seeing only the tops of their heads buried in their phones all winter.  I feel like we all come alive in the spring.

Soccer season is also of the time of the year that I feel like I am poisoning my kids on a regular basis.

We will have 10 practices and 5 or more soccer games every week for the next 2 months. (That doesn’t account for my daughter’s tumbling and cheerleading schedule).  Because our lives are so hectic and chaotic, we inevitably gorge on junk food and fast food all season.  It is easy to swing by a fast food restaurant after practice, but it is expensive and not as healthy as a home-cooked meal.

This Quick & Easy Chicken Pot Pie recipe is one of our favorite weeknight meals.  My childhood friend, Keely, shared this recipe with me a few years ago. It is quick, easy and fills up my hungry family.  People ask how I have time to cook when my kids are going in so many different directions?  It is a little tricky, but it is “doable” and well worth the effort. I am definitely not the most organized individual or health conscious, but I do my best and if I can do it, anyone can.

I try to keep various spices and condensed soups and broths in the pantry, as well as carrots, celery and onions. I typically have all the “basics” at the house.  So, for this recipe, all I have to do is buy a rotisserie chicken from the deli and a package of refrigerated pie crusts. With a little effort and time, I can have a home-cooked meal in about 30 minutes.

You can prepare the chicken pot pie mixture the night before or the morning of your busy day. Pour the chicken mixture in a casserole dish, cover and refrigerate until ready to cook. (Just don’t cover the mixture with the pie crust until you are ready to bake it or it will get soggy.)  When you walk in the door from your child’s practice, simply place the pie crust over the top of your chicken mixture and place it in a preheated oven.  While your child is showering or doing homework, your dinner is baking.  In less than 30 minutes, your home-cooked meal is hot and ready to eat!

 It doesn’t always look pretty, but it is ALWAYS DELICIOUS!

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Savory Chicken Pot Pie

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

 

Course: Main Course

Servings: 8

Author: Magnolias & Meltdowns

Ingredients

• 1 rotisserie chicken deboned and chopped
• 1 32oz chicken broth low sodium
• 1 tbsp Better Than Bouillon chicken base
• 2 tbsp Mrs. Dash Seasoning (Original Blend)
• 2 celery chopped
• 2 carrots chopped
• 1 sm onion
• 2 tbsp olive oil extra virgin
• 2 tbsp butter
• 1/3 c flour
• 1 c water
• 2 refrigerated pie crusts (unroll, fill and bake)

Instructions

1. Preheat oven to 450'.  

2. Grease 2 glass 9" pie plates OR 1 9x12 casserole dish with cooking spray or butter  

3. In a large sauce pan, sautee celery, carrots and onions in butter and olive oil on medium heat for 3-5 minutes-until the vegetables are tender

4. Add Mrs. Dash seasoning and flour

5. Stir well and cook on medium heat for 2-3 minutes to cook flour

6. Add water, chicken broth and Better Than Bouillon

7. Cook on medium-high for about 5 minutes-until the broth thickens-stirring continuously.

8. Add chicken and stir 

9. Spoon the chicken mixture into 2 glass 9" pie plates OR 1 9x13 casserole dish

10. Carefully unroll pie crusts and lie on top of the mixture. If you are using 1 large casserole dish, lay the pie crust side by side to make a single layer crust.  (The crust will overlap in the middle).

11. With a knife, score the top of the crust in several areas to allow ventilation

12. Cook for 20 minutes.  

13. Let cool for 5 minutes before serving.  ENJOY!

Recipe Notes

I typically serve this in a bowl as the both is rich and soupy.  Serve with a fresh salad and bread to complete the meal.