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Pillsbury

Super Easy Chicken Pot Pie

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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.
Prep Time: 15 Min
Total Time: 55 Min
Makes: 6 servings
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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 Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2
tablespoons all-purpose flour
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DIRECTIONS:
  • Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 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.
  • 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.
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Nutritional Information:

Nutrition Information:

1 Serving (1 Serving)
  • Calories 350
    • (Calories from Fat 160),
  • Total Fat 18g
    • (Saturated Fat 7g,
    • Trans Fat 0g),
  • Cholesterol 15mg;
  • Sodium 670mg;
  • Total Carbohydrate 42g
    • (Dietary Fiber 2g,
    • Sugars 1g),
  • Protein 5g;
Percent Daily Value*:
    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 Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.
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