Cheesy Chicken Pot Pie


  • 1 lb. boneless, skinless chicken breasts, cut into 1/2 inch chunks
  • 1 Tbsp. all-purpose flour
  • 1 jar (1 lb.) Ragu® Double Cheddar Sauce
  • 1 bag (16 oz.) frozen mixed vegetables, thawed
  • Pastry for single-crust pie


  1. Preheat oven to 425°.
  2. In 2-quart casserole, toss chicken with flour. Stir in Sauce and vegetables. Press pastry around edge of casserole to seal; trim excess pastry, then flute edges. Cover with aluminum foil and bake 20 minutes. Remove foil and continue baking 20 minutes or until crust is golden. Let stand 5 minutes before serving.

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