Here's all the flavor of an old-fashioned chicken pot pie in a fraction of the time—so easy to make using frozen Pillsbury™ Deep Dish Pie Crusts, vegetables and Progresso™ soup!
Chicken and Veggie Pot Pie
- Prep Time 15 min
- Total 60 min
- Ingredients 5
- Servings 6
Ingredients
- 1 can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
- 2 tablespoons all-purpose flour
- 1 1/2 cups frozen mixed vegetables
- 1 cup cubed cooked chicken
- 1 package (12 oz) frozen Pillsbury™ Deep Dish Pie Crusts (2 Count)
Instructions
-
Step1Place cookie sheet on oven rack. Heat oven to 400°F.
-
Step2In 2-quart saucepan, mix soup and flour. Stir in vegetables. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until bubbly and thickened; stir in chicken. Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
-
Step3Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.
Nutrition
380
Calories
17g
Total Fat
13g
Protein
44g
Total Carbohydrate
1g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 380
- Calories from Fat
- 150
- Total Fat
- 17g
- 26%
- Saturated Fat
- 6g
- 32%
- Trans Fat
- 0g
- Cholesterol
- 30mg
- 11%
- Sodium
- 580mg
- 24%
- Potassium
- 135mg
- 4%
- Total Carbohydrate
- 44g
- 15%
- Dietary Fiber
- 3g
- 11%
- Sugars
- 1g
- Protein
- 13g
% Daily Value*:
- Vitamin A
- 45%
- 45%
- Vitamin C
- 0%
- 0%
- Calcium
- 0%
- 0%
- Iron
- 15%
- 15%
Exchanges:
1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the
Pillsbury Kitchens
{{tipItemHeadingFormat.replace('{0}',props.index + 1)}}
© 2025 ®/TM General Mills All Rights Reserved