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Super Easy Chicken Pot Pie

Super Easy Chicken Pot Pie

BettyCrockerRecipe by BettyCrocker

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15 minutes

15 minutes

6 servings

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Nutrition Info

  • 1 Serving
  • 445
  • 24g
    (Saturated Fat 6g)
  • 0mg
  • 820mg
  • 49g
    (Dietary Fiber 4g)
  • 8g
  • Percent Daily Value*
  • 68%
  • 2%
  • 2%
  • 16%
  • Exchanges
  • 4
  • 3
  • 1

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

Tips & Techniques

  • No Title

    To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Ingredients

  • 15-oz pkg Pillsbury® refrigerated pie crust
  • 2  cups Green Giant® frozen mixed vegetables
  • 1  can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
  • 2  tablespoons Gold Medal® all-purpose flour

Directions

  1. 1Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
  2. 2Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
  3. 3Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

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