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.

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Servings 6

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( 214 ) Ratings

214 Ratings

5 Stars 14%

4 Stars

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1 Stars

Member Reviews ( 71 )

32209e42-0b22-4d7a-8726-7f5642dfbb8e

ingredients 4
Prep Time 15 min
Total Time 55 min

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® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained

2: tablespoons all-purpose flour

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Directions

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.

EXPERT TIPS

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Expert Tips

To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.

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:

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

Review & Comments

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ITWEBANALYTICS

report Posted May. 13, 2013 8:09 AM

good

texaslydia

report Posted Mar. 26, 2013 7:21 PM

So good! My nine year old son enjoyed helping me make it. I used Bird's Eye steamed mixed veggies (thawed) and a can of Tyson pre-cooked cubed chicken in addition to a can of Progresso. Very hearty. I'll definitely be making it aagain.

MommyFi

report Posted Jan. 16, 2013 9:39 AM

SO EASY, and SO GOOD. All three of my boys ate the entire dish last night. With sports about to go into full gear, I'm on the look out for a few easy weekly dishes, and this was kid and dad approved! The only change I made was adding more veggies and a can of chopped chicken. Again, great great great! You must try!

springg

report Posted Jan. 12, 2013 7:37 PM

Very good! I have never made chicken pot pie until now, and I'll make it again. The only ingredience I added was about 1 pound of cooked chicken breast and sauted onion. I'm feeding three boys so a meatier dish was requested.

LMT107

report Posted Nov. 5, 2012 6:06 PM

I only had one pie crust left one night and I was mid way through the recipe so I cooked it 15 min without a top crust and then the last 15 minutes with Grands buscuits on top.....YUM. This version of the recipe is what my family prefers.