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READY IN ABOUT 1¼ hrs

Easy Weeknight Chicken Pot Pie

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Read Reviews (18)

"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." — Progresso™ Recipe Starters™

Ingredients Edit and Save

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Measuring All-Purpose Flour

Original recipe makes 1 9-inch pot pie Change Servings

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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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

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PREP 15 mins
READY IN 1 hr 5 mins

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Reviews More Reviews

Most Helpful Positive Review

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!"

—MommySmith

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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.

—Blondeprincess

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20 Ratings

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.

—Dawn

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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.

—Rae

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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.

—Cookie734

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Sep 30, 2012

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.

—donnam

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Sep 27, 2012

Made this according to directions except I added a chopped, peeled baked potato. Family really liked it and it was very easy to put together. The flavor of the sauce was just to our liking.

—ibbz

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Sep 23, 2012

I made a 10 inch pot pie, so I doubled the veggies and chicken. Fresh carrots, green beans, corn, onion, and few leftover mixed veggies were used. I made homemade crust with white whole wheat flour. Also skipped the poultry seasoning since I thought the flavor was good without it. The creamy garlic sauce gave a great flavor to this chicken pot pie. My family all loved it. I will make this again.

—Lillydee

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Nutrition

Calories
493 kcal
25%

Carbohydrates
49.7 g
16%

Cholesterol
40 mg
13%

Fat
26.2 g
40%

Fiber
1.7 g
7%

Protein
14.5 g
29%

Sodium
605 mg
24%

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

Nutritional Information

Easy Weeknight Chicken Pot Pie

Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories: 493
Calories from Fat: 236

% Daily Value *
Total Fat 26.2g 40 %
Saturated Fat 9.8g 49 %
Cholesterol 40mg 13 %
** Sodium 605mg 24 %
** Potassium 64mg 2 %
Total Carbohydrates 49.7g 16 %
Dietary Fiber 1.7g 7 %
Protein 14.5g 29 %
** Sugars 5.4g
** Vitamin A 1 %
** Vitamin C < 1 %
** Calcium < 1 %
** Iron 7 %
** Thiamin 6 %
** Niacin 31 %
** Vitamin B6 5 %
** Magnesium 3 %
** Folate 6 %

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.