So-Easy Chicken Pot Pie

Chicken pot pie with just 4 ingredients? It couldn't get any easier!

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Servings 6

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( 38 ) Ratings

38 Ratings

5 Stars 18%

4 Stars 24%

3 Stars

2 Stars 29%

1 Stars

Member Reviews ( 26 )

268e39bd-bd49-49ec-be74-638c00120817

ingredients 4
Prep Time 10 min
Total Time 30 min

Ingredients

1: can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup

2: cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables

2: cups cubed cooked chicken

1: can Pillsbury® refrigerated original breadsticks

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Directions

1 Heat oven to 375°F. In 2-quart saucepan, stir together soup, vegetables and chicken. Heat to boiling, stirring occasionally. Spoon into ungreased 11x7-inch (2-quart) glass baking dish.
2 Meanwhile, unroll dough; separate at perforations into 12 strips. Twist each strip; arrange over hot chicken mixture.
3 Bake uncovered 14 to 18 minutes or until breadsticks are light brown.

EXPERT TIPS

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Expert Tips

If mixed vegetables aren't your family's favorite, try other frozen vegetables such as 2 cups of whole kernel corn, green beans or peas.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving

Calories: 280
Calories from Fat: 60),

% Daily Value

Total Fat: 6g; 6%
(Saturated Fat 2 1/2g, 2 1/2% Trans Fat 0g 0% ),
Cholesterol: 45mg; 45%;
Sodium: 720mg; 720%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 1g 1% Sugars 4g 4% ),
Protein: 21g; 21%

% Daily Value*:

Vitamin A: 20%;
Vitamin C: 8%;
Calcium: 0%;
Iron: 10%;

Exchanges:

2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 0 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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anderson8187

report Posted Jan. 8, 2013 10:03 PM

I subsituted garlic breadsticks instead of original to give it a little more flavor and also added the Pillsbury create rolls as a crust on the bottom. You do have to bake it longer to get it cooked thoroughly though. I cooked it for about 30mins. It was a nice rich flavor.

stef83

report Posted Oct. 23, 2012 8:55 AM

We did not like this one at all,not much flavor. Took a few bites and than went out to dinner.

BiancaH

report Posted Jun. 5, 2012 6:23 PM

I make this as mini pot pies in the muffin tin. I use the flaky layer biscuits. I halve them and then press one layer into the muffin tin. Fill with the chicken pot pie soup and then cover with the second half of the biscuit. One of my families favorite dinners.

aejust

report Posted Apr. 13, 2012 7:34 PM

made this tonight! this recipe was so easy. i used cream of chicken soup (couldn't find the pot pie one) also added a 3 cups of chicken. It came out great. Love trying something new!!!

Bevrs

report Posted Jan. 15, 2012 7:26 PM

Thanks to the reviews below, I substituted the Progresso soup with cream of mushroom (I would have preferred cream of chicken, but I had none on hand). It turned out yummy, but I made one huge mistake by substituting "Grands" biscuits for the breadsticks (again, it was what I had on hand) which seemed a bit sweet. Next time I will use the breadsticks and spread them out very thin on top so there aren't any areas under them that aren't cooked sufficiently (as the biscuits).