Easy Weeknight Chicken Pot Pie

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 438.8
  • Total Fat: 23.2 g
  • Cholesterol: 27.5 mg
  • Sodium: 890.4 mg
  • Total Carbs: 47.2 g
  • Dietary Fiber: 2.4 g
  • Protein: 13.3 g

View full nutritional breakdown of Easy Weeknight Chicken Pot Pie calories by ingredient
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From progresso.com using a recipe starter From progresso.com using a recipe starter
Number of Servings: 6


    1 box of refrigerated pie crusts
    1 can (18oz) Progresso Recipe Starters creamy roasted garlic
    1/4 c all purpose flour
    1/2 t poultry seasoning
    1 bag (12 oz) frozen mixed vegetables
    1.5 c chopped rotisserie chicken


Heat over to 425. Make pie crusts as directed on box for 2-crust pie.

In 2-qt saucepan, using wire whisk, mix together cooking sauce, flour, poultry season, 1/2t salt, 1/2t pepper until smooth. Add vegetables, heat to boiling. Boil 2 minutes, stirring frequently. Stir in chicken. Spoon into crust-lines plate. Top with second crust, seal edges and flute. Cut slits in several places in top crust.

Bake 30-35 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.

Serving Size: Makes 9-inch pie cut in to 6 slices

Number of Servings: 6

Recipe submitted by SparkPeople user MINDYWAG.

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