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!

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Servings 4

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( 52 ) Ratings

52 Ratings

5 Stars 10%

4 Stars

3 Stars 20%

2 Stars 24%

1 Stars 15%

Member Reviews ( 23 )

78204965-5356-4969-99e7-51bd7924821b

ingredients 8
Prep Time 10 min
Total Time 35 min

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

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Directions

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.

Review & Comments

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lou0521

report Posted Jan. 31, 2013 12:01 AM

This is one of those HOME-RUN type of recipes, which when you don't have what the Orignal Recipes calls for..well you change it up a bit, v.s the chichen soup, I used Cream of Muchrooms, with Sausage, wow-za, it was poof-all-gone, & they were ask'in for mor! Thanks 4 the idea!

cam416

report Posted Jan. 30, 2013 2:49 PM

I made this today but didn't have the chicken soup. I used a chunky beef soup instead. It was delicious and so easy to make using the left over mashed potatoes from last night's dinner. I will definitely make it again.

DeeDee412

report Posted Dec. 19, 2012 9:44 PM

I have Indian neighbors and they are vegetarian...could I use just veg soup in place of the chicken pot pie soup? Or do you have another suggestion? thanks!

debbob90

report Posted Oct. 23, 2012 4:09 PM

I don't think Oldphogie was being angry. I agree if you don't try this recipe then how can you review it. One person was complaining about it being unhealthy then don't make it look for healthy recipes or make this to suit you, but don't just start bashing it because it is high fat high salt. I made it and yes I added some seasonings but I thought it was delish high fat or not

Refml86

report Posted Oct. 1, 2012 10:17 PM

oldphogie, why so angry ?? Calm down !! They were very grateful that Sheri Wetherell posted this wonderful recipe but they made some changes and it turned out great !! Lily Ng did not mind and sometimes she changed her recipe to what the read's suggested !! Cooking is a very flexible, we can + or - any ingredients. We have to up date ourselves otherwise we will be out dated !!