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%

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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.