Delicious Chicken Pot Pie Recipe With Progresso Soup
There’s nothing quite like a warm and savory pot pie. It’s the perfect comfort food for winter days, and it’s easy to customize it to your tastes. This chicken pot pie recipe with Progresso soup is a classic dish that’s sure to please the whole family. With a creamy sauce and flaky crust, it’s the perfect winter meal. Read on for the recipe and tips for making it the best it can be.
Description
This chicken pot pie recipe is a classic favorite that’s sure to please the whole family. It’s made with creamy Progresso soup, chicken, vegetables, and a flaky, buttery crust. It’s a delicious comfort food that’s perfect for a cold winter’s night.
Prep Time
This recipe takes about 10 minutes to prep. You’ll need to dice the vegetables, cook the chicken, and make the crust. You can save time by prepping the vegetables the night before or using a pre-made dough.
Cook Time
This chicken pot pie takes about 45 minutes to cook. You’ll need to bake the crust for 25 minutes, then add the filling and bake for an additional 20 minutes. Be sure to check the temperature of the filling before serving to make sure it’s cooked through.
Ingredients
- 1 can of Progresso creamy chicken soup
- 2 cups of cooked, diced chicken
- 1/2 cup of diced celery
- 1/2 cup of diced carrots
- 1/2 cup of diced onions
- 1/2 teaspoon of salt
- 1/4 teaspoon of pepper
- 1/4 teaspoon of garlic powder
- 1/4 teaspoon of dried thyme
- 1/2 cup of frozen peas
- 1/2 cup of frozen corn
- 1/4 cup of butter
- 1/4 cup of flour
- 2 cups of milk
- 1 sheet of puff pastry dough
Instructions
Preheat the oven to 375 degrees. Grease a 9-inch pie dish and set aside.
In a large skillet, melt the butter over medium heat. Once melted, add the diced vegetables and cook for 5 minutes. Add the chicken, salt, pepper, garlic powder, and thyme. Cook for an additional 5 minutes or until the vegetables are softened. Add the frozen peas and corn and cook for an additional 2 minutes.
In a separate bowl, whisk together the flour and milk. Add the mixture to the skillet and cook for 3 minutes, stirring constantly. Add the Progresso soup and stir until everything is combined. Pour the mixture into the prepared pie dish.
Roll out the puff pastry dough and place it over the pie dish. Cut slits in the top of the dough to let steam escape. Bake for 25 minutes or until the crust is golden brown.
Let the pie cool before serving. Enjoy!
Equipment
- Large skillet
- 9-inch pie dish
- Whisk
- Rolling pin
Notes
This recipe will make enough filling for two 9-inch pies. If you don’t plan on baking both pies at once, you can store the filling in the refrigerator for up to 3 days. When you’re ready to bake the second pie, just thaw the filling and bake as directed.
Nutrition Per Serving
- Calories: 412
- Fat: 22g
- Carbohydrates: 29g
- Protein: 21g
- Sodium: 541mg
- Fiber: 4g
Recipe Tips
- Add some heat to the filling by using Progresso’s roasted red pepper & smoked gouda soup.
- Use a store-bought pie crust to save time.
- Top the pie with shredded cheese for an extra cheesy flavor.
- Serve with a side salad for a complete meal.
This chicken pot pie recipe with Progresso soup is a classic dish that’s sure to please the whole family. With a creamy sauce and flaky crust, it’s the perfect winter meal. Try this recipe for a delicious and comforting dinner that’s sure to become a family favorite.
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