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Loaf Pan Creamy Chicken Pot Pie

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  • Prep 20 min
  • Total 1 hr 15 min
  • Ingredients 8
  • Servings 4
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Love pot pie, but don’t want all the leftovers? This version, based on our popular Classic Chicken Pot Pie recipe, is perfect for smaller households. (Not to mention super easy to make, thanks to the jumpstart it gets from our unbeatable pie crust.)
By Pillsbury Kitchens
Updated Dec 21, 2018
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Ingredients

Crust

Filling

  • 2 tablespoons butter
  • 2 tablespoons all-purpose flour
  • 1 1/2 teaspoons Montreal chicken seasoning
  • 1 bag (10 oz) frozen mixed vegetables (2 cups)
  • 1 1/2 cups diced cooked chicken
  • 1 cup Progresso™ chicken broth (from 32-oz carton)
  • 1/4 cup heavy whipping cream
Make With
Progresso Broth

Steps

  • 1
    Heat oven to 400°F. Spray 8x4-inch loaf pan with cooking spray. Unfold crust; place in bottom and up sides of pan. Let edges of crust fall over outside of pan.
  • 2
    In 4-quart saucepan, melt butter over medium heat. Add flour and seasoning; cook and stir 30 to 60 seconds or until thickened. Stir in frozen vegetables and chicken. Stir in broth and whipping cream; heat to boiling, stirring frequently. Cook 1 to 3 minutes or until thickened.
  • 3
    Pour into crust-lined loaf pan. Drape crust loosely over filling.
  • 4
    Bake 40 to 45 minutes or until filling is bubbly and crust is deep golden brown. Filling will be saucy. Let stand 10 minutes.

Tips from the Pillsbury Kitchens

  • tip 1
    Montreal chicken seasoning is a great all-purpose chicken seasoning. While it’s intended for grilled chicken, its blend of garlic, onion, orange, paprika and spices adds subtle flavor to all sorts of chicken dishes.
  • tip 2
    This creamy chicken pot pie uses a roux to create its rich, creamy base. A roux cooks flour with butter to thicken a liquid—in this case broth and cream—for a sauce that stands up to high-heat cooking without separating.
  • tip 3
    A sprinkle of chopped fresh flat-leaf Italian parsley adds a pop of color and flavor to this comforting bake.
  • tip 4
    We used rotisserie chicken when we tested this recipe, but any boneless, cooked chicken will work fine. For the best flavor, we recommend using a mix of dark meat and white meat.
  • tip 5
    Have leftover cooked turkey? You can use it in place of the chicken in this recipe!

Nutrition Information

440 Calories, 27g Total Fat, 18g Protein, 31g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
240
Total Fat
27g
42%
Saturated Fat
13g
66%
Trans Fat
1/2g
Cholesterol
85mg
29%
Sodium
650mg
27%
Potassium
250mg
7%
Total Carbohydrate
31g
10%
Dietary Fiber
2g
9%
Sugars
1g
Protein
18g
% Daily Value*:
Vitamin A
40%
40%
Vitamin C
20%
20%
Calcium
4%
4%
Iron
6%
6%
Exchanges:
1 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 5 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.
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