Easy Weeknight Chicken Pot Pie

While in the grocery store yesterday, I grabbed one of those cans of Progresso Recipe Starters. The creamy roasted garlic one has a recipe for a chicken pot pie on the back. I love chicken pot pie and Dan would never eat it, so I figured I'd make it on a night when he's at work... like tonight.

This recipe is incredibly easy. You could cook your own chicken, which is better than using a rotisserie chicken, but for the sake of saving time, the rotisserie is a great option. I thought the taste of this was great too. It's not your standard gravy filling, you get the garlic sauce with chicken stock, the poultry seasoning, and the rotisserie chicken adds some flavor as well over plain chicken.

This took 6 ingredients. It was delicious, easy, and only needed 6 ingredients. Love it!

Easy Weeknight Chicken Pot Pie
from Progresso

1 box of refrigerated pie crusts
1 can Progresso Recipe Starters creamy roasted garlic with chicken stock cooking sauce
1/4 cup flour
1/2 tsp. poultry seasoning
1 bag (14 oz) frozen mixed vegetables (I used corn, carrots, green beans, peas and lima beans)
1.5 cups chopped cooked chicken

1. Preheat oven to 425. Prepare pie crusts as directed on the box for a 2-crust pie in a 9-inch pie plate.
2. In a 2-quart saucepan, using a wire whisk, mix together the cooking sauce, flour, poultry seasoning and salt and pepper to taste. Add vegetables and heat to boiling. Boil for 2 minutes stirring frequently.
3. Add chicken and mix to combine. Pour filling into the prepared pie crust.
4. Top with other crust and seal the edges. Cut slits in the top of the crust.
5. Bake for 30 to 35 minutes, covering crust edges with foil after 15 minutes of baking to prevent over-browning.

** I recommend cooking a little bit longer until you get a nice golden crust. Mine could have used an extra 5 minutes.