How to Make Easy Weeknight Chicken Pot Pie - A Step-by-Step Guide

Chicken pot pie is a cozy and comforting dish that's perfect for a weeknight dinner. It's filled with tender chicken, savory vegetables, and a creamy sauce, all tucked under a flaky crust. While it may seem like a time-consuming dish to make, this easy weeknight chicken pot pie recipe is quick and simple to put together, making it a perfect option for a busy evening.

One of the best things about this recipe is that it uses store-bought pie crusts and rotisserie chicken, cutting down o...

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Ingredients

  • 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
  • ¼ cup all-purpose flour
  • ½ teaspoon poultry seasoning
  • 1 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained
  • 1 ½ cups chopped deli rotisserie chicken

Information

  • Prep Time: 10 mins
  • Additional Time: 45 mins
  • Total Time: 55 mins
  • Servings: 6
  • Yield: 1 9-inch pot pie

  • Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • In medium bowl, stir together cooking sauce, flour, 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.
  • 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

    469 cal.

    • Total Fat: 25g
    • Saturated Fat: 9g
    • Cholesterol: 40mg
    • Sodium: 458mg
    • Total Carbohydrate: 48g
    • Dietary Fiber: 2g
    • Total Sugars: 5g
    • Protein: 14g
    • Calcium: 6mg
    • Iron: 1mg
    • Potassium: 64mg