Easy Weeknight Chicken Pot Pie

18 Reviews

Prep: 15 min
Ready In: 1 hr 5 min

“Chicken pot pie is a classic comfort food the entire family will love. This recipe uses pre-made pie crust and deli roast chicken to make an easy weeknight meal.” - by Progresso™ Recipe Starters™

Ingredients

1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
1 (18 ounce) can Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1/4 cup all-purpose flour
1/2 teaspoon poultry seasoning
1 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables
1 1/2 cups chopped deli rotisserie chicken

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Metric US

Original recipe yields 1 9-inch pot pie

Directions

Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
In 2-quart saucepan, using wire whisk, mix together cooking sauce, flour, poultry seasoning, 1/2 teaspoon salt and 1/4 teaspoon pepper until smooth. Add vegetables; heat to boiling. Boil 2 minutes,stirring frequently. Stir in chicken. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
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

Nutrition

Amount Per Serving (6 total)

Calories
493 cal
25%

Fat
26.2 g
40%

Carbs
49.7 g
16%

Based on a 2,000 calorie diet

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Reviews (18)

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MommySmith

Oct. 2, 2012

"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!"..." See more"

Dawn

Sep. 8, 2012

"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..." See more did bake on the bottom rack as this helps with cooking the bottom crust when using a glass pie pan."

Rae

Sep. 30, 2012

"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 l..." See moreunch. 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."

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