Easy Weeknight Chicken Pot Pie

Name: Easy Weeknight Chicken Pot Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 6
Cuisine: Global
Ingredients: 1 teaspoons poultry seasoning; 1 box Pillsbury® refrigerated pie crusts, softened as directed on box; 340 grams bag Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed and drained; 355 milliliters chopped deli rotisserie chicken

One serving contains 116 calories, 10g of protein, and 5g of fat. If 41 cents per serving falls in your budget, Easy Weeknight Chicken Pot Pie might be a great dairy free recipe to try. This recipe serves 6. If you have deli rotisserie chicken, pie crusts, poultry seasoning, and a few other ingredients on hand, you can make it. From preparation to the plate, this recipe takes about 55 minutes.

Instructions

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

Ingredients you will need

Pie Crust

Crust

Equipment you will use

Oven

In medium bowl, stir together cooking sauce, 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.

Ingredients you will need

Poultry Seasoning

Vegetable

Whole Chicken

Pepper

Sauce

Salt

Equipment you will use

Bowl

Cut slits in several places in top crust.

Ingredients you will need

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.

Ingredients you will need

Crust

Equipment you will use

Oven

Aluminum Foil