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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 476.4
  • Total Fat: 23.5 g
  • Cholesterol: 35.0 mg
  • Sodium: 708.6 mg
  • Total Carbs: 44.3 g
  • Dietary Fiber: 1.4 g
  • Protein: 18.4 g

View full nutritional breakdown of Chicken Pot Pie calories by ingredient
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Chicken Pot Pie

Submitted by: JCOOP1213

Introduction

This chicken pot pie makes for an easy weeknight dinner with the use of Progresso's recipe starter. This chicken pot pie makes for an easy weeknight dinner with the use of Progresso's recipe starter.
Number of Servings: 6

Ingredients

    1 box Phillsbury refrigerated pie crusts
    1 can Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
    1/4 cup all purpose flour
    1/2 teaspoon poultry seasoning
    1 bag Green Giant Valley Fresh Steamers frozen mixed vegetables
    1 1/2 cups chopped deli rotisserie chicken

Tips

This recipe is from 2012 Pet Inc.


Directions

1. Heat oven to 425. Make pie crusts as directed on box for a two-crust pie, using a 9-in glass pie plate.
1. In a 2-quart sauce pan, using a wire whisk, mix together the cooking sauce, flour and poultry seasoning, 1/2 tsp. of salt and 1/4 tsp. pepper until smooth. Add vegetables; heat to boiling. Boil 2 min., 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
3. Bake 30-35 minutes or until crust is golden brown. After 15 min. of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 10 min. before serving.

Serving Size: Makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user JCOOP1213.






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