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Easy Weeknight Chicken Pot Pie
Recipe Courtesy of Progresso
Easy and quick - in the oven in 15 minutes.
  • 1 Box Pillsbury Refrigerated Pie Crusts, softened as directed on box
  • 1 can (18 oz) Progresso Recipe Starters Creamy Roasted Garlic with Chicken Stock Cooking Sauce
  • 1/4 cup All-purpose Flour
  • 1/2 teaspoon Poultry Seasoning
  • 1 Bag Green Giant Valley Fresh Steamers Forzen Mixed Vegetables
  • 1 1/2 cups Chopped Deli Rotisserie Chicken (or fresh chicken breasts as desired)

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  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust pie, using 9-inch glass pie plate.
  2. 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.
  3. Bake 30-35 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 sreving. Cut into wedges.
  4. Nutrition facts: Cal: 430; Cal from fat: 200; Total fat: 22 g; Sat Fat: 8 g; Trans Fat: 0 g; Cholesterol: 40 mg; Sodium: 1020 mg; Total Carbs: 43 g; Fiber: 1 g; Sugars: 2 g; Protein: 14 g.
Servings: 6
Cook Time: 1 hour 5 minutes