WEEKNIGHT CHICKEN POT PIE // Chicken pot pie just feels like home. It’s warm, nostalgic, and the kind of comfort food that makes any night feel special, even when you take a few shortcuts. Here’s my easy weeknight version (aka, comfort made simple). You’ll Need - 1 refrigerated pie crust - 2 diced skinless rotisserie chicken breasts (Mine were from Costco and they’re huge.) - 1 (12 oz) package frozen mixed vegetables - 1 cup frozen potatoes (I used hashbrowns) - Any remaining broth from the rotisserie container - 1 tsp Better Than Bouillon chicken - 1 (10.5 oz) can cream of chicken soup (reduced fat works great) - 1 can water To make: 1. Preheat oven to 375°. 2. Mix chicken, veggies, potatoes, broth, bouillon, soup + water in a bowl. 3. Pour into a baking dish, top with crust, crimp edges, and cut slits for venting. Or if you’re fancy like me, lattice the crust. 4. Cover loosely with foil and bake for about 25 minutes. 5. Remove foil and cook for another 5-10 minutes, or until crust is golden. Slice, serve, and savor the comfort. This recipe makes about 6 servings, 9 WW points with reduced fat cream of chicken soup, 10 points with the regular cream of chicken soup. comfortfood cozyeats easyrecipes wwfriendly healthycomfortfood dinnertonight homemadewithlove weightwatchersrecipes wwmeryl