Progresso Chicken Pot Pie Recipe: Copycat Savory Delight at Home

This homemade version captures all the comforting flavors of the classic canned favorite. I’ve refined the technique to deliver that same savory filling and flaky crust you remember.

The secret lies in building layers of flavor—tender chicken, mixed vegetables, and a creamy sauce that comes together in one pot. The topping bakes into a golden crust that’s just as satisfying as the original.

What you get is a dish that tastes like nostalgia, with the added satisfaction of knowing exactly what went into it. The filling is rich and hearty, while the crust stays perfectly crisp.

Serve it straight from the oven for a meal that feels like a warm hug on a cold day.

Ingredients for Progresso Chicken Pot Pie

Mostly pantry staples with a couple fresh items. Simple and cozy just like the original.

The chicken is the foundation—boneless, skinless breasts stay tender and shred easily. I grab mine from Costco for bulk savings, but any supermarket will do. For the mixed veggies, frozen works perfectly (no thawing needed) and keeps the prep minimal. The pie crust is where you can splurge: Pillsbury refrigerated sheets nail that flaky texture without the fuss of homemade.

Out of chicken? Rotisserie chicken (about 3 cups shredded) saves time. No fresh garlic? Garlic powder at half the amount works. For a richer sauce, swap whole milk for half-and-half. The thyme can be fresh at double the amount. Vegetable broth instead of chicken works too—just add a dash of poultry seasoning to keep the flavor on point.

Assemble and bake right away, or prep the filling a day ahead. Leftovers keep 3-4 days in the fridge, and the crust stays crisp if reheated in the oven. Freeze unbaked pies for up to 2 months (thaw before baking).

Step-by-Step Instructions for Copycat Chicken Pot Pie

Here’s how to recreate that comforting Progresso flavor with a homemade touch.

Step 1: Prepare and Cook the Chicken

Start by dicing the 1.5 lb boneless skinless chicken breasts into bite-sized pieces. I like to cut them into uniform ½-inch cubes so they cook evenly and quickly. Season the chicken with ½ tsp black pepper and ½ tsp dried thyme—this builds the base flavor.

Heat 1 tablespoon of the ½ cup unsalted butter in a large skillet over medium-high heat. Add the chicken and cook for 5-6 minutes, stirring occasionally, until the pieces are no longer pink inside and lightly browned. Transfer the cooked chicken to a plate and set aside.

Step 2: Make the Creamy Vegetable Filling

In the same skillet, melt the remaining butter over medium heat. Add the finely diced yellow onion and cook for 3-4 minutes until it turns translucent. Stir in the minced garlic cloves and cook for another 30 seconds until fragrant.

Sprinkle the ½ cup all-purpose flour over the onion and garlic, stirring constantly for 1 minute to cook off the raw flour taste. Slowly pour in the 1.5 cups chicken broth and ½ cup whole milk, whisking continuously to prevent lumps. Add the 2 cups frozen mixed vegetables and 1 tsp salt, then simmer for 5 minutes until the sauce thickens and the vegetables are tender.

Step 3: Combine Chicken and Filling

Return the cooked chicken to the skillet with the vegetable mixture. Stir everything together and cook for an additional 2-3 minutes to let the flavors meld. The filling should be thick and creamy, coating the back of a spoon. Taste and adjust seasoning if needed—I often add a pinch more salt here.

Remove the skillet from heat and let the filling cool for 10 minutes. This prevents the pie crust from getting soggy when you assemble everything. The mixture will thicken slightly as it cools, which is exactly what you want.

Step 4: Assemble and Bake the Pot Pie

Preheat your oven to 375°F. Unroll one of the 2 sheets refrigerated pie crust and press it into a 9-inch pie dish, trimming any excess dough from the edges. Pour the cooled chicken and vegetable filling into the crust, spreading it evenly.

Unroll the second sheet of pie crust and place it over the filling. Crimp the edges to seal, then cut 4-5 slits in the top crust to allow steam to escape. Whisk the large egg with 1 tablespoon water and brush it over the top crust for a golden finish.

Step 5: Bake to Golden Perfection

Bake the pot pie on the center rack for 35-40 minutes, or until the crust is deep golden brown and the filling is bubbling. If the edges start browning too quickly, cover them with strips of aluminum foil.

Let the pot pie rest for 10 minutes after removing it from the oven. This allows the filling to set slightly, making it easier to slice. Serve warm—each portion should have flaky crust, creamy filling, and tender chunks of chicken and vegetables.

Dietary Considerations for These Flavors

Gluten-Free Option

Swap the all-purpose flour for a 1:1 gluten-free flour blend like King Arthur Measure for Measure. Use gluten-free pie crusts—Mi-Del brand works well. The texture stays flaky, and the filling thickens just as nicely.

Dairy-Free Adaptation

Replace butter with vegan butter (I like Miyoko’s), and use unsweetened almond milk instead of whole milk. The sauce will be just as creamy. For the crust, dairy-free pie dough from Wholly Wholesome bakes up beautifully.

Lower-Carb Version

Skip the pie crust entirely and bake the filling in a casserole dish. Top with mashed cauliflower mixed with 1 egg for binding. Alternatively, use almond flour crust for a lower-carb option that still delivers that flaky texture. 💡

Vegetarian Twist

Replace chicken with 1.5 lb cremini mushrooms or chickpeas for protein. Use vegetable broth instead of chicken broth. The filling remains hearty and flavorful, with the same creamy consistency.

Sodium-Conscious Adjustments

Use low-sodium chicken broth and omit added salt in the filling. Boost flavor with ½ tsp garlic powder and 1 tsp fresh herbs like rosemary. The dish stays savory without excess sodium.

Allergy-Friendly Notes

For nut allergies, ensure your pie crust and flour are processed in nut-free facilities. Check labels on broth and butter for hidden allergens. This recipe is naturally egg-free if you skip the wash. 🌱

Frequently Asked Questions