Easy Chicken Pot Pie

Pillsbury® refrigerated pie crusts makes a delicious pot pie that’s made using chicken and Green Giant® veggies - a perfect casserole dinner.

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Servings 4

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( 15 ) Ratings

15 Ratings

5 Stars 36%

4 Stars 12%

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ingredients 5
Prep Time 15 min
Total Time 45 min

Ingredients

Crust

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

Filling

2: cups diced cooked chicken

2: cups Green Giant® Frozen Mixed Vegetables, thawed

1/4: teaspoon dried thyme leaves

1: (12-oz.) jar roasted chicken gravy

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Directions

1 Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
4 Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

EXPERT TIPS

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Expert Tips

This super-simple casserole is a great way to use leftovers. Try the recipe with turkey and turkey gravy, or beef and beef gravy.

To thaw frozen mixed vegetables, place them in a colander or strainer and rinse with warm water until they are thawed. Drain vegetables well before adding them to the gravy mixture.

Use small cookie cutters to create holes in the top pastry crust. Save the cutouts and arrange them on the top crust, leaving the holes open, before baking.