Savory Chicken Pot Pie

Pillsbury refrigerated pie crusts make a delicious pot pie that’s made using chicken and Green Giant veggies - a cozy dinner.

  • prep time 10 min
  • total time 40 min
  • ingredients 4
  • servings 4

Ingredients

Crust

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box

Filling

2
cups diced cooked chicken
2
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed (from12 oz bag)
1
can (10 3/4 oz) condensed cream of chicken soup
  • 1 Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
  • 2 In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
  • 3 Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
  • 4 Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    610
    (
    Calories from Fat
    290),
    % Daily Value
    Total Fat
    32g
    32%
    (Saturated Fat
    12g,
    12%
    ),
    Cholesterol
    85mg
    85%;
    Sodium
    910mg
    910%;
    Total Carbohydrate
    54g
    54%
    (Dietary Fiber
    3g
    3%
      Sugars
    4g
    4%
    ),
    Protein
    26g
    26%
    ;
    % Daily Value*:
    Vitamin A
    30%;
    Vitamin C
    6%;
    Calcium
    6%;
    Iron
    15%;
    Exchanges:
    3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.
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