Skip to main content

Super Easy Chicken Pot Pie

(1 review)
Super Easy Chicken Pot Pie
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6
  • Pinterest
    688
  • Fave
    0
  • Email
    0
  • Facebook
    152
  • Print
    0

  • Pinterest
    688
  • Fave
    0
  • Email
    0
  • Facebook
    152
  • Print
    0

Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy.

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 frozen mixed vegetables, thawed, drained
2
tablespoons all-purpose flour

Directions

  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2 In 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 Bake 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.
Tips  

Did you know? Pillsbury has a gluten free pie and pastry dough.

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

Nutrition Information 
No nutrition information available for this recipe
See More  
More To Explore
powered by ZergNet

Comments (1)

Add a Review

From Around the Web

powered by ZergNet