Quick and Easy Chicken Pot Pies

Five convenient ingredients and just 25 minutes stand between you and a homemade pot pie dinner for two.

Quick and Easy Chicken Pot Pies

PillsburyRecipe by Pillsbury

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5 minutes

25 minutes

2 servings

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Nutrition Info

  • 1 Serving
  • 440
  • 15g
    (Saturated Fat 3 1/2g, Trans Fat 4g)
  • 15mg
  • 1530mg
  • 61g
    (Dietary Fiber 6g, Sugars 9g)
  • 15g
  • Percent Daily Value*
  • 40%
  • 25%
  • 6%
  • 15%
  • Exchanges
  • 2 1/2
  • 1/2
  • 1/2
  • 3
  • 1
  • Carbohydrate Choices
  • 4

*Percent Daily Values are based on a 2,000 calorie diet.

Tips & Techniques

  • High Altitude (3500-6500 ft):

    Bake 27 to 30 minutes.

  • If you have other frozen veggies on hand, feel free to substitute for the corn and broccoli.

Ingredients

  • 1  can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
  • 1  cup Green Giant® Valley Fresh Steamers™ Niblets® frozen corn
  • 1  cup Green Giant® Valley Fresh Steamers™ frozen broccoli cuts
  • 2  Pillsbury® Grands!® frozen buttermilk biscuits (from 25-oz bag)
  • 2  teaspoons chopped fresh parsley

Directions

  1. 1Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.
  2. 2Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Categories: Course, Main Dishes

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