Easy Weeknight Chicken Pot Pie

Name: Easy Weeknight Chicken Pot Pie
Prep time: 55 min
Cook time: 55 min
Total time: 55 min
Yield: 8
Cuisine: Global
Ingredients: 59 milliliters all-purpose flour; 1 teaspoons poultry seasoning; 425 grams box Pillsbury® refrigerated pie crusts, softened as directed on box; 340 grams Green Giant® Valley Fresh frozen mixed vegetables, thawed and drained; 355 milliliters chopped deli rotisserie chicken

Easy Weeknight Chicken Pot Pie is a dairy free recipe with 8 servings. One serving contains 343 calories, 11g of protein, and 18g of fat. This recipe covers 10% of your daily requirements of vitamins and minerals. A mixture of poul

Instructions

Heat oven to 425 degrees 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