Easy Weeknight Chicken Pot Pie

Easy Weeknight Chicken Pot Pie

20

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

Ingredients

55 m {{adjustedServings}} servings 469 cals
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Original recipe yields 6 servings

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Nutrition

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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Directions

  • 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

Footnotes

  • 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

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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...

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 ex...