Easy Weeknight Chicken Pot Pie recipe

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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

Nutrition Info

468.7 calories
carbohydrate: 48 g
cholesterol: 40.4 mg
fat: 24.5 g
fiber: 1.6 g
protein: 13.9 g
saturatedFat: 9.4 g
servingSize: -
sodium: 458.4 mg
sugar: 5.4 g
transFat: : -
unsaturatedFat: : -

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, 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.

  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

Recipe Yield

1 9-inch pot pie

Recipe Note

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

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