Its only crust is a square of puff pastry placed over the top of leftover chicken or rotisserie chicken from the supermarket helps on the ease of preparation of this fabulous comfort style dinner.
Easy Weeknight Chicken Pot Pie
Our cream of chicken soup makes a rich and creamy sauce and the biscuit mix topping makes it easier than ever to whip up this pot pie.
Recipe Summary Easy Weeknight Chicken Pot Pie
This super-easy version of pot pie is in the oven in just 10 minutes.Ingredients | Pot Pie Recipes Not Chicken
1 (15 ounce) box Pillsbury® refrigerated pie crusts, softened as directed on box
1 (12 ounce) bag Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed and drained
1 ½ cups chopped deli rotisserie chicken
Directions
Heat 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 wedges
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.
Info | Pot Pie Recipes Not Chicken
prep:
10 mins
additional:
45 mins
total:
55 mins
Servings:
6
Yield:
1 9-inch pot pie
TAG : Easy Weeknight Chicken Pot Pie
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