Easy Weeknight Chicken Pot Pie

Easy Weeknight Chicken Pot Pie

Progresso(TM) Recipe Starters(TM) 0

"This super-easy version of pot pie is in the oven in just 10 minutes."

Ingredients 55 m {{adjustedServings}} servings 469 cals

Serving size has been adjusted!

Original recipe yields 6 servings



Amount per serving ({{servings}} total)

  • Calories:
  • 469 kcal
  • 23%
  • Fat:
  • 24.5 g
  • 38%
  • Carbs:
  • 48g
  • 15%
  • Protein:
  • 13.9 g
  • 28%
  • Cholesterol:
  • 40 mg
  • 13%
  • Sodium:
  • 458 mg
  • 18%

Based on a 2,000 calorie diet

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  • Prep

  • Ready In

  1. Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  2. In medium bowl, stir together cooking sauce, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Stir in vegetables and chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 minutes before serving. Cut into wedges
Tips & Tricks
Beef Pot Pie III

See how to make a simple pot pie with beef and all the veggies.

Chicken Pot Pie I

This chicken pot pie tastes like you did a ton of work--but it's easy as pie.


  • This is a great recipe to use up leftovers. Chop leftover chicken or turkey, and use in place of deli chicken.
  • Poultry seasoning is a blend of thyme, sage, marjoram, rosemary and a little black pepper.
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Reviews 20

  1. 23 Ratings


I'd actually give it 4.5 stars because its almost there just needs a bit of extra love :) But we really enjoyed this. Even my Chicken Pot Pie hating husband went back for seconds and reheated it for lunch. Which says to me he only thinks he hates it. Now I did make some changes to the recipe. I'm not a fan of frozen mixed veggies (lima beans eww) so I diced some carrots, onion, celery, fresh green beans, and a steamed diced potato. Added some frozen peas. Sauteed all these in a bit of butter until they began to soften. Then I made the sauce and added it to the veggies/chicken mix. I did add some extra poultry seasoning, parsley, onion powder, sage and a little thyme. Even with the cutting up of the veggies this went together quickly, love the rotisserie chicken. I didn't add any extra flour just let the sauce simmer with the veggies for a while until it started to thicken then filled the pie crusts. I did use deep dish pie crust. I thought the sauce was a nice kick start to a pretty good Chicken Pot Pie.


My husband (my toughest critique) said it the best, "I didn't even know I like chicken pot pie or maybe I've never had one this good!"


I'll give this recipe 4 stars because it makes for an easy weeknight meal as it uses a pre made pie crust, deli roasted chicken and Progresso Recipe Starters Sauce. I didn't make any changes except I did bake on the bottom rack as this helps with cooking the bottom crust when using a glass pie pan.