Chicken and Veggie Pot Pie

Here's all the flavor of an old-fashioned chicken pot pie in a fraction of the time—so easy to make using Pillsbury® Pet Ritz® frozen pie shells, Green Giant® vegetables and Progresso® soup!

  • prep time 15 min
  • total time 60 min
  • ingredients 5
  • servings 6

Ingredients

1
can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
2
tablespoons all-purpose flour
1 1/2
cups Green Giant® frozen mixed vegetables
1
cup cubed cooked chicken
1
package (12 oz) Pillsbury® Pet-Ritz® frozen deep dish pie crusts
  • 1 Place cookie sheet on oven rack. Heat oven to 400°F.
  • 2 In 2-quart saucepan, mix soup and flour. Stir in vegetables. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until bubbly and thickened; stir in chicken. Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
  • 3 Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    380
    (
    Calories from Fat
    150),
    % Daily Value
    Total Fat
    17g
    17%
    (Saturated Fat
    6g,
    6%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    30mg
    30%;
    Sodium
    580mg
    580%;
    Total Carbohydrate
    44g
    44%
    (Dietary Fiber
    3g
    3%
      Sugars
    1g
    1%
    ),
    Protein
    13g
    13%
    ;
    % Daily Value*:
    Vitamin A
    45%;
    Vitamin C
    0%;
    Calcium
    0%;
    Iron
    15%;
    Exchanges:
    1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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