Easy Weeknight Chicken Pot Pie Recipe - Allrecipes.com
Easy Weeknight Chicken Pot Pie Recipe
  • READY IN 55 mins

Easy Weeknight Chicken Pot Pie

Recipe by  

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

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Ingredients Edit and Save

Original recipe makes 1 9-inch pot pie Change Servings
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  • PREP

    10 mins
  • READY IN

    55 mins

Directions

  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
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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 More Reviews

Most Helpful Positive Review
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 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.

 
Most Helpful Critical Review
Sep 21, 2012

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 potatoes -figuring the starch in the potato would help thicken up the sauce. I noticed that aside from the mention of salt, pepper, and poultry seasoning that there were no other seasonings that came into play, mainly b/c the recipe focuses too much on the sauce for providing the base of the flavour. I don't care for poultry seasoning and left it out. I elected to add in parsley, garlic powder, savory, and thyme. It's not bad for a busy working parent to make, but if you have the time you'll want to stick w/ a traditional recipe.

 
Oct 02, 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!"

 
Sep 08, 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 did bake on the bottom rack as this helps with cooking the bottom crust when using a glass pie pan.

 
Dec 22, 2014

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.

 
Jun 07, 2014

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!"

 
Sep 24, 2012

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 bread stuffing "crust" instead. I also thickened the sauce with Pamela's Gluten-Free Baking and Pancake Mix instead of flour. It was a big hit with my family. I could make this recipe at least once a week.

 
Dec 16, 2012

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!! We're making it again but this time with the starter and will see how we still like it.

 

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Nutrition

  • Calories
  • 469 kcal
  • 23%
  • Carbohydrates
  • 48 g
  • 15%
  • Cholesterol
  • 40 mg
  • 13%
  • Fat
  • 24.5 g
  • 38%
  • Fiber
  • 1.6 g
  • 6%
  • Protein
  • 13.9 g
  • 28%
  • Sodium
  • 458 mg
  • 18%

* Percent Daily Values are based on a 2,000 calorie diet.

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