For a quick, crisp topping, you´ll love this method of baking the crust separately.
Easy-As-Pie Chicken Pie
- Prep Time 35 min
- Total 35 min
- Ingredients 7
- Servings 4
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 1 can (10 3/4 oz) condensed 98% fat-free cream of chicken soup with 30% less sodium
- 1 cup milk
- 2 cups frozen diced cooked chicken breast (9 oz)
- 1 cup frozen diced southern-style hash brown potatoes (from 32-oz bag)
- 1 bag (12 oz) frozen mixed vegetables
- 1/8 teaspoon pepper
Instructions
-
Step1Heat oven to 450°F. Spray cookie sheet with cooking spray. Remove pie crust from pouch; place flat on cookie sheet. If desired, decoratively flute edge. Bake 8 minutes or until light golden brown.
-
Step2Meanwhile, in 12-inch nonstick skillet, mix soup and milk. Cook over medium-high heat, stirring frequently, until bubbly. Stir in chicken, potatoes, frozen mixed vegetables and pepper. Return to boiling. Reduce heat to medium-low; cover and simmer 8 to 10 minutes, stirring occasionally, until thoroughly heated.
-
Step3Remove skillet from heat. With large pancake turner, place baked pie crust on top of chicken mixture. Cut into wedges to serve.
Nutrition
460
Calories
16g
Total Fat
23g
Protein
55g
Total Carbohydrate
8g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 460
- Calories from Fat
- 150
- Total Fat
- 16g
- 25%
- Saturated Fat
- 7g
- 33%
- Trans Fat
- 0g
- Cholesterol
- 55mg
- 18%
- Sodium
- 940mg
- 39%
- Potassium
- 460mg
- 13%
- Total Carbohydrate
- 55g
- 18%
- Dietary Fiber
- 3g
- 15%
- Sugars
- 8g
- Protein
- 23g
% Daily Value*:
- Vitamin A
- 160%
- 160%
- Vitamin C
- 8%
- 8%
- Calcium
- 10%
- 10%
- Iron
- 6%
- 6%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;Carbohydrate Choice
3 1/2
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