Easy Weeknight Chicken Pot Pie

Easy Weeknight Chicken Pot Pie


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


55 m servings 469 cals
Serving size has been adjusted!

Original recipe yields 6 servings



  • 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


  • 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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Your rating



  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...

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...

Prior to making this dish I read through the reviews. I noted that some reviews indicated that the sauce was rather thin. Knowing this issue in advance, I chose to add in some parboiled cubed p...

Yummy! I added a can of diced potatoes, but will make it next time with just a sprinkle of pepper and no salt (tasted too salty) and maybe a 1/8-1/4 cup of water.

Feeding 5 kids and 3 adults after working all day, BRAVO!! Fast prep time and done and to the table in a whip! Everyone loved it and the 5 year old said "I never knew pot pie could be so good!"

Absolutely delicious recipe. I love the fact that I can use the rotisserie chicken leftovers. I made this gluten-free, so I didn't use a prepared regular crust. I ended up using a gluten-free...

Made this recipe with frozen chicken (thawed and cut up), frozen mixed greens and chicken broth instead of the starter since Target didn't carry that particular one. My husband and I loved it!! ...

For a quick version, this is very good. The sauce was thin, but tasty.