Easy-As-Pie Chicken Pie

For a quick, crisp topping, you´ll love this method of baking the crust separately.

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Servings 4

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( 22 ) Ratings

22 Ratings

5 Stars 17%

4 Stars

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1 Stars

Member Reviews ( 7 )

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ingredients 7
Prep Time 35 min
Total Time 35 min

Ingredients

1: box Pillsbury® refrigerated pie crusts, softened as directed on box

1: can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium

1: cup milk

2: cups frozen diced cooked chicken breast (9 oz)

1: cup frozen diced southern-style hash brown potatoes (from 32-oz bag)

1: bag (12 oz) Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

1/8: teaspoon pepper

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Directions

1 Heat oven to 450°F. Spray cookie sheet with cooking spray. Remove pie crust from pouch; place flat on cookie sheet. If desired, decoratively flute edge. Bake 8 minutes or until light golden brown.
2 Meanwhile, in 12-inch nonstick skillet, mix soup and milk. Cook over medium-high heat, stirring frequently, until bubbly. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to boiling. Reduce heat to medium-low; cover and simmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.
3 Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 460
Calories from Fat: 150),

% Daily Value

Total Fat: 16g; 16%
(Saturated Fat 7g, 7% Trans Fat 0g 0% ),
Cholesterol: 55mg; 55%;
Sodium: 940mg; 940%;
Total Carbohydrate: 55g; 55%
(Dietary Fiber 3g 3% Sugars 8g 8% ),
Protein: 23g; 23%

% Daily Value*:

Vitamin A: 160%;
Vitamin C: 8%;
Calcium: 10%;
Iron: 6%;

Exchanges:

3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

3 1/2

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

Review & Comments

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amasnoop

report Posted Sep. 11, 2012 3:08 PM

This looks good and easy. I was thinking of using my 10" deni electric skillet to cook the crust before I make the filling. Uses less electricity that way. I will post once I make it. I think I will add roasted red peppers.

kabraaten

report Posted Mar. 8, 2011 4:22 PM

I was pleasantly surprised with how easy this was to make and how great it tasted. I almost didn't have any leftovers. Definitely something I want to make again!

amy2160

report Posted Mar. 8, 2011 9:02 AM

I will admitt, I was surprised how good this was. Great use for leftover chicken or turkey. Super easy, good busy weeknight meal. Tasted great!

aleash25

report Posted Nov. 6, 2010 5:59 PM

Oh my goodness this was GREAT! I cut my pie crust into fourths and only cooked two in the toaster oven since Im the only oe at home right now and put the skillet fixins on top of it in the bowl- Sooo good will totally make again!

sbennett05

report Posted Apr. 25, 2007 9:37 AM

I also wanted to add that before baking the pie crust I took the lid for the skillet & pressed it into the pie dough to make a circle that fit perfectly onto the skillet :o)