Easy Weeknight Chicken Pot Pie
Serve with warm biscuits for a complete meal!
Recipe Summary Easy Weeknight Chicken Pot Pie
This super-easy version of pot pie is in the oven in just 10 minutes.
Ingredients | Chicken Pot Pie Soup1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box1 (9 ounce) pouch Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce¼ cup all-purpose flour½ teaspoon poultry seasoning1 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained1 ½ cups chopped deli rotisserie chickenDirectionsHeat 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 wedgesThis 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.Info | Chicken Pot Pie Soupprep:
10 mins
additional:
45 mins
total:
55 mins
Servings:
6
Yield:
1 9-inch pot pie
TAG : Easy Weeknight Chicken Pot PieTrusted Brands: Recipes and Tips, Progresso™ Recipe Starters™,
