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Quick and Easy Chicken Pot Pies

(67)
  23 reviews
  • 5 min prep time
  • 25 min total time
  • 5 ingredients
  • 2 servings
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Five convenient ingredients and just 25 minutes stand between you and a homemade pot pie dinner for two.

Ingredients

1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
1
cup Green Giant™ Steamers™ Niblets® frozen corn
1
cup Green Giant™ Steamers™ frozen broccoli cuts
2
Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)
2
teaspoons chopped fresh parsley

Steps

  • 1 Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.
  • 2 Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.
  • 1 Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.
  • 2 Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Expert Tips

If you have other frozen veggies on hand, feel free to substitute for the corn and broccoli.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
440
(
Calories from Fat
140),
% Daily Value
Total Fat
15g
15%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
4g
4%
),
Cholesterol
15mg
15%;
Sodium
1530mg
1530%;
Total Carbohydrate
61g
61%
(Dietary Fiber
6g
6%
  Sugars
9g
9%
),
Protein
15g
15%
;
% Daily Value*:
Vitamin A
40%;
Vitamin C
25%;
Calcium
6%;
Iron
15%;
Exchanges:
3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.
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