It’s cooling off outside and we’re officially settling into the fall season. For me, that means hot drinks and food that has a crust on it. While grocery shopping recently, I stumbled across a new product offered by Progresso called Recipe Starters Cooking Sauce. It comes in 4 different flavors and I picked myself up a can of cream roasted garlic. On the inside of the label that was a recipe for Easy Weeknight Chicken Pot Pie. I knew that I had a box of pie crusts at home, so I thought “what the hell! I’ll give it a whirl!”
Easy Weeknight Chicken Pot Pie
Prep time: 15 min – Start to Finish: 1 Hr 5min
You Will Need:
1 Box of refrigerated pie crusts (comes with 2 in a box), softened as directed on box
1 Can (18oz) Recipe Starters cream roasted garlic
1/4 Cup all-purpose flour
1/2 Tsp poultry seasoning (or if you’re like me, whatever is closest to that in your spice cabinet. I went with Penzeys Old World Seasoning)
1 Bag (12oz) Frozen mixed veggies
1 and 1/2 Cups chopped chicken (for sake of ease, you can buy a rotisserie chicken or just cook up some chicken breasts on the stove real quick)
1. Heat oven to 425 degrees F. Make pie crusts as direct on box for Two-Crust Pie, using 9-inch pie plate2. In 2-quart saucepan, using wire whisk, mix together cooking sauce, flour, poultry seasoning, 1/2 tsp salt, and 1/4 tsp pepper until smooth. Add vegetables: heat to boiling. Boil 2 minutes, stirring frequently. Stir in cooked chicken. Spoon into crust-lined pie plate.
Top with second crust; seal edge and flute. Cut slits in several place in top crust. It might not look the prettiest, just make sure the edges are sealed.
3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge or crust with foil to prevent excessive browning. Let stand for at least 10 minutes before serving. Cut into wedges and enjoy!