Super Easy Chicken Pot Pie

Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy.

  • prep time 15 min
  • total time 55 min
  • ingredients 4
  • servings 6

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2
cups Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
2
tablespoons all-purpose flour
  • 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2 In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3 Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
  • Nutrition Information

    NUTRITION INFORMATION PER SERVING

    Serving Size: 1 Serving
    Calories
    350
    (
    Calories from Fat
    160),
    % Daily Value
    Total Fat
    18g
    18%
    (Saturated Fat
    7g,
    7%
    Trans Fat
    0g
    0%
    ),
    Cholesterol
    15mg
    15%;
    Sodium
    670mg
    670%;
    Total Carbohydrate
    42g
    42%
    (Dietary Fiber
    2g
    2%
      Sugars
    1g
    1%
    ),
    Protein
    5g
    5%
    ;
    % Daily Value*:
    Vitamin A
    20%;
    Vitamin C
    8%;
    Calcium
    0%;
    Iron
    4%;
    Exchanges:
    2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
    Carbohydrate Choices:
    3
    *Percent Daily Values are based on a 2,000 calorie diet.
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