This post is sponsored by Progresso Soup however all opinions are my own. After a long day of working, nothing sounds better than a homemade dinner. With our secret ingredient, this Easy Chicken Pot Pie will be made in no time!
Being a mom of three, there are a few things that I always stock up on while at the grocery store. Progresso
soup is definitely one of them. With its quality ingredients, ease of cooking with, and it always leaves my
kids full and satisfied. This is one of the few meals that I make that they will all eat it without complaints.
But having a few cans stocked up isn’t great for just a simple soup meal. I find that certain soups are a great
base for other simple to make foods.
On nights that we are craving something homey, I like to make this Easy Chicken Pot Pie. It is extremely
simple to make and my family loves it. There’s nothing like coming home from a chilly evening outside
watching soccer games to a nostalgic casserole that will warm us up from the inside out. It is also perfect to
make ahead of time and freeze it for later use. Simply pop it into the oven frozen and bake for an additional
So whether you are looking for a simple soup meal or a delicious hearty meal that will feed a family,
Progresso Soups are the perfect staple to have in your cupboard. They contain real food and no antibiotics
and make a delicious addition to your favorite Fall meals. Click on the Play Button below to see how we made this!
- 1 tbsp olive oil
- 1 onion diced
- 2 cloves garlic finely chopped
- 4 tbsp butter
- 1/2 cup all-purpose flour
- 1/2 tsp salt
- 1/2 tsp pepper
- 1 can Progresso Chicken & Rice Soup
- 3/4 cup half &half
- 2 cups chicken cooked and shredded or diced
- 1 1/2 cups peas and carrots frozen
- 2 pie crusts store bought or homemade
- 1 egg
In large pan heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender.
- Stir in flour, salt and pepper until well blended.
Gradually stir in soup and half and half, cooking and stirring until bubbly and thickened.
Stir in chicken and peas and carrots; mix with spoon to combine.
Pour mixture in a 9x13 inch baking pan.
Place pie crusts on top for an extra thick crust. On a lightly floured surface roll out dough to a 11x15 in rectangle.
Place crust on top of filling and pinch the sides to the pan.
Brush dough with egg wash.
Bake for 30-35 minutes or until crust is golden brown.