Easy Weeknight Chicken Pot Pie

Easy Weeknight Chicken Pot Pie

This super easy version of pot pie is in the oven in just 15 minutes.

Prep Time

15

Minutes

Total Time

1:05

Hr:Mins

Makes

6

servings

1
box Pillsbury® refrigerated pie crusts, softened as directed on box
1
can (18 oz) Progresso™ Recipe Starters™ creamy roasted garlic with chicken stock cooking sauce
1/4
cup all-purpose flour
1/2
teaspoon poultry seasoning
1
bag (12 oz) Green Giant® Valley Fresh Steamers® frozen mixed vegetables
1 1/2
cups chopped deli rotisserie chicken
  1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  2. 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.
  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.
Makes 6 servings

Nutrition Information:

1 Serving (1 Serving)
  • Calories 430
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 40mg;
  • Sodium 1020mg;
  • Total Carbohydrate 43g
    • (Dietary Fiber 1g,
    • Sugars 2g),
  • Protein 14g;
Percent Daily Value*:
    Exchanges:
    • 2 1/2 Starch;
    • 0 Fruit;
    • 1/2 Other Carbohydrate;
    • 0 Skim Milk;
    • 0 Low-Fat Milk;
    • 0 Milk;
    • 0 Vegetable;
    • 0 Very Lean Meat;
    • 1 Lean Meat;
    • 0 High-Fat Meat;
    • 3 1/2 Fat;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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