Rustic Chicken Pot Pies

This simple pot pie recipe features an easy hand-formed crust filled with chicken, mashed potatoes and veggies. It's one of our Top 10 Pies to Try!

  • prep time 10 min
  • total time 35 min
  • ingredients 8
  • servings 4

Ingredients

1
can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2
cups Green Giant frozen mixed vegetables, thawed, drained
1/2
cup plain mashed potato mix (dry)
1/2
teaspoon salt
1/4
teaspoon pepper
1
box Pillsbury® refrigerated pie crusts, softened as directed on box
2
cups prepared mashed potatoes
1
egg, beaten
  • 1 Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
  • 2 Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg.
  • 3 Bake 20 to 25 minutes or until crust is golden brown.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    670
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    33g
    33%
    (Saturated Fat
    14g,
    14%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    1470mg
    1470%;
    Total Carbohydrate
    82g
    82%
    (Dietary Fiber
    4g
    4%
      Sugars
    4g
    4%
    ),
    Protein
    12g
    12%
    ;
    % Daily Value*:
    Vitamin A
    35%;
    Vitamin C
    20%;
    Calcium
    4%;
    Iron
    6%;
    Exchanges:
    3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;
    Carbohydrate Choices:
    5 1/2
    *Percent Daily Values are based on a 2,000 calorie diet.
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