Super Easy Chicken Pot Pie

Comfort food doesn't get much tastie--or easier--than this. Convenient refrigerated pie crust and canned soup make it simply delicious.

Super Easy Chicken Pot Pie

ProgressoRecipe by Progresso

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15 minutes

55 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 350
  • 18g
    (Saturated Fat 7g, Trans Fat 0g)
  • 15mg
  • 670mg
  • 42g
    (Dietary Fiber 2g, Sugars 1g)
  • 5g
  • Percent Daily Value*
  • 20%
  • 8%
  • 0%
  • 4%
  • Exchanges
  • 3 1/2
  • 2 1/2
  • Carbohydrate Choices
  • 3

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

Tips & Techniques

  • To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.

  • High Altitude (3500-6500 ft):

    No changes.

Ingredients

  • 1  box Pillsbury® refrigerated pie crusts, softened as directed on box
  • 1  can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
  • 2  cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
  • 2  tablespoons all-purpose flour

Directions

  1. 1Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  2. 2In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  3. 3Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

Categories: Course, Main Dishes, Casseroles & Bakes

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