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

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Ingredients

6
Original recipe yields 6 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat oven to 425 degrees F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

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  • 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 wedges

Tips

This 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.

Nutrition Facts

469 calories; 24.5 g total fat; 40 mg cholesterol; 458 mg sodium. 48 g carbohydrates; 13.9 g protein; Full Nutrition

Reviews (22)

Read More Reviews

Most helpful positive review

Rating: 5 stars
09/30/2012
I'd actually give it 4.5 stars because its almost there just needs a bit of extra love:) But we really enjoyed this. Even my Chicken Pot Pie hating husband went back for seconds and reheated it for lunch. Which says to me he only thinks he hates it. Now I did make some changes to the recipe. I'm not a fan of frozen mixed veggies (lima beans eww) so I diced some carrots onion celery fresh green beans and a steamed diced potato. Added some frozen peas. Sauteed all these in a bit of butter until they began to soften. Then I made the sauce and added it to the veggies/chicken mix. I did add some extra poultry seasoning parsley onion powder sage and a little thyme. Even with the cutting up of the veggies this went together quickly love the rotisserie chicken. I didn't add any extra flour just let the sauce simmer with the veggies for a while until it started to thicken then filled the pie crusts. I did use deep dish pie crust. I thought the sauce was a nice kick start to a pretty good Chicken Pot Pie. Read More
(25)

Most helpful critical review

Rating: 3 stars
09/21/2012
Prior to making this dish I read through the reviews. I noted that some reviews indicated that the sauce was rather thin. Knowing this issue in advance I chose to add in some parboiled cubed potatoes -figuring the starch in the potato would help thicken up the sauce. I noticed that aside from the mention of salt pepper and poultry seasoning that there were no other seasonings that came into play mainly b/c the recipe focuses too much on the sauce for providing the base of the flavour. I don't care for poultry seasoning and left it out. I elected to add in parsley garlic powder savory and thyme. It's not bad for a busy working parent to make but if you have the time you'll want to stick w/ a traditional recipe. Read More
(6)
27 Ratings
  • 5 star values: 13
  • 4 star values: 11
  • 3 star values: 3
  • 2 star values: 0
  • 1 star values: 0
Rating: 5 stars
09/30/2012
I'd actually give it 4.5 stars because its almost there just needs a bit of extra love:) But we really enjoyed this. Even my Chicken Pot Pie hating husband went back for seconds and reheated it for lunch. Which says to me he only thinks he hates it. Now I did make some changes to the recipe. I'm not a fan of frozen mixed veggies (lima beans eww) so I diced some carrots onion celery fresh green beans and a steamed diced potato. Added some frozen peas. Sauteed all these in a bit of butter until they began to soften. Then I made the sauce and added it to the veggies/chicken mix. I did add some extra poultry seasoning parsley onion powder sage and a little thyme. Even with the cutting up of the veggies this went together quickly love the rotisserie chicken. I didn't add any extra flour just let the sauce simmer with the veggies for a while until it started to thicken then filled the pie crusts. I did use deep dish pie crust. I thought the sauce was a nice kick start to a pretty good Chicken Pot Pie. Read More
(25)
Rating: 5 stars
09/30/2012
I'd actually give it 4.5 stars because its almost there just needs a bit of extra love:) But we really enjoyed this. Even my Chicken Pot Pie hating husband went back for seconds and reheated it for lunch. Which says to me he only thinks he hates it. Now I did make some changes to the recipe. I'm not a fan of frozen mixed veggies (lima beans eww) so I diced some carrots onion celery fresh green beans and a steamed diced potato. Added some frozen peas. Sauteed all these in a bit of butter until they began to soften. Then I made the sauce and added it to the veggies/chicken mix. I did add some extra poultry seasoning parsley onion powder sage and a little thyme. Even with the cutting up of the veggies this went together quickly love the rotisserie chicken. I didn't add any extra flour just let the sauce simmer with the veggies for a while until it started to thicken then filled the pie crusts. I did use deep dish pie crust. I thought the sauce was a nice kick start to a pretty good Chicken Pot Pie. Read More
(25)
Rating: 5 stars
10/02/2012
My husband (my toughest critique) said it the best "I didn't even know I like chicken pot pie or maybe I've never had one this good!" Read More
(18)
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Rating: 4 stars
09/08/2012
I'll give this recipe 4 stars because it makes for an easy weeknight meal as it uses a pre made pie crust deli roasted chicken and Progresso Recipe Starters Sauce. I didn't make any changes except I did bake on the bottom rack as this helps with cooking the bottom crust when using a glass pie pan. Read More
(15)
Rating: 3 stars
09/21/2012
Prior to making this dish I read through the reviews. I noted that some reviews indicated that the sauce was rather thin. Knowing this issue in advance I chose to add in some parboiled cubed potatoes -figuring the starch in the potato would help thicken up the sauce. I noticed that aside from the mention of salt pepper and poultry seasoning that there were no other seasonings that came into play mainly b/c the recipe focuses too much on the sauce for providing the base of the flavour. I don't care for poultry seasoning and left it out. I elected to add in parsley garlic powder savory and thyme. It's not bad for a busy working parent to make but if you have the time you'll want to stick w/ a traditional recipe. Read More
(6)
Rating: 5 stars
10/08/2012
This is a really good quick dish to prepare on a weeknight. I prepared it just like the recipe but added a couple dashes of pepper. It took me 30 minutes to prepare instead of the allotted 15 minutes. I account it to stripping the chicken from the bone and chopping it. The only thing I would change for the next time is baking the bottom crust for about 5 minutes before adding the filling though it wasn't bad as is. Read More
(4)
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Rating: 5 stars
06/07/2014
Feeding 5 kids and 3 adults after working all day BRAVO!! Fast prep time and done and to the table in a whip! Everyone loved it and the 5 year old said "I never knew pot pie could be so good!" Read More
(3)
Rating: 4 stars
12/16/2012
Made this recipe with frozen chicken (thawed and cut up) frozen mixed greens and chicken broth instead of the starter since Target didn't carry that particular one. My husband and I loved it!! We're making it again but this time with the starter and will see how we still like it. Read More
(3)
Rating: 4 stars
11/29/2012
For a quick version this is very good. The sauce was thin but tasty. Read More
(3)
Rating: 4 stars
12/22/2014
Yummy! I added a can of diced potatoes but will make it next time with just a sprinkle of pepper and no salt (tasted too salty) and maybe a 1/8-1/4 cup of water. Read More
(3)