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Quick and Easy Chicken Pot Pies

67 Ratings

23 Comments

Prep 5 min
Total 25 min
Ingredients 5
Servings 2

Five convenient ingredients and just 25 minutes stand between you and a homemade pot pie dinner for two. MORE+ LESS-

By Pillsbury Kitchens

September 24, 2008

Ingredients

can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup

cup frozen corn

cup frozen broccoli cuts

Pillsbury™ Grands!™ frozen buttermilk biscuits (from 25-oz bag)

teaspoons chopped fresh parsley

Steps

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1

Heat oven to 375°F. In medium microwavable bowl, microwave soup and vegetables uncovered on High about 5 minutes or until warm. Divide soup mixture between 2 ovenproof baking dishes (about 5 inches in diameter). Top each with 1 biscuit. Place dishes on cookie sheet with sides.
2

Bake 22 to 25 minutes or until biscuits are golden brown. Sprinkle with parsley. Let stand 5 minutes before serving.

Expert Tips

If you have other frozen veggies on hand, feel free to substitute for the corn and broccoli.

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving

Calories: 440
Calories from Fat: 140

% Daily Value

Total Fat: 15g; 23%
Saturated Fat 3 1/2g 18% Trans Fat 4g
Cholesterol: 15mg; 5%
Sodium: 1530mg; 64%
Potassium: 290mg; 8%
Total Carbohydrate: 61g; 20%
Dietary Fiber 6g 25% Sugars 9g
Protein: 15g

% Daily Value*:

Vitamin A: 40%; 40%
Vitamin C: 25%; 25%
Calcium: 6%; 6%
Iron: 15%; 15%

Exchanges:

3 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 2 1/2 Fat;