Cheesy Herb Crackers with Pot Pie Soup

These herb crackers made from pie crust are a flavorful addition to this easy chicken pot pie soup. MORE+ LESS-

By Pillsbury Kitchens

September 20, 2016

3/4

teaspoon Italian seasoning

tablespoons grated Parmesan cheese

Pillsbury™ refrigerated pie crust, softened as directed on box

tablespoon butter, melted

cans (18.5 oz each) Progresso™ Rich & Hearty chicken pot pie style soup

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1

Heat oven to 450°F. In small bowl, mix 1/4 teaspoon of the Italian seasoning and the Parmesan cheese until well blended. Set aside.
2

Unroll pie crust on large ungreased cookie sheet; brush with butter. Sprinkle evenly with herb mixture. With pizza cutter or knife, cut pie crust into 3/4x4-inch strips. Bake 6 to 8 minutes or until golden brown.
3

Meanwhile, in 3-quart saucepan, mix soup and remaining 1/2 teaspoon Italian seasoning. Cook over medium heat 6 to 8 minutes, stirring occasionally, until thoroughly heated. Serve with herb crackers.

To make scalloped-edged crackers, cut pie crust with scalloped-edged pie crust cutter.
Stir 1/2 cup frozen sweet peas into soup mixture. Cook as directed.