Recipe by Progresso™ Recipe Starters™
"This super-easy version of pot pie is in the oven in just 10 minutes."
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1 (15 ounce) box
Pillsbury® refrigerated pie crusts, softened as directed on box
1 (9 ounce) pouch
Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1 (12 ounce) bag
Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained
1 1/2 cups
chopped deli rotisserie chicken
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.
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.
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 except I did bake on the bottom rack as this helps with cooking the bottom crust when using a glass pie pan.
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.
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!"
My family loved this, except I did not follow the directions to make it so easy. I'm sharing this because I think the pie is so much better this way. 1. Make your own pie crust. 2. I used my own vegetable mix of broccoli, corn, carrots (1 cup each) - use vegetables you enjoy. 3. Add salt to taste because it's needed. I don't think my family would've enjoyed this at all with the premade crust and the frozen vegetables. The rotisserie chicken was used in my version, and it was fabulous.
* Percent Daily Values are based on a 2,000 calorie diet.
Easy Weeknight Chicken Pot Pie
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 221
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