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Super Easy Chicken Pot Pie

(1 review)
Super Easy Chicken Pot Pie
  • Prep Time 15 min
  • Total Time 55 min
  • Servings 6
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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 

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
350
(
Calories from Fat
160
)
Daily Value
Total Fat
18g
28%
(
Saturated Fat
7g
36%
,
Trans Fat
0g
)
Cholesterol
15mg
5%
Sodium
670mg
28%
Potassium
50mg
1%
Total Carbohydrate
42g
14%
(
Dietary Fiber
2g
7%
,
Sugars
1g
)
Protein
5g
Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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