This simple pot pie recipe features an easy hand-formed crust filled with chicken, mashed potatoes and veggies. It's one of our Top 10 Pies to Try!
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1
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can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
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2
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cups frozen mixed vegetables, thawed, drained
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1/2
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cup plain mashed potato mix (dry)
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1/2
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teaspoon salt
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1/4
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teaspoon pepper
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1
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box Pillsbury™ refrigerated pie crusts, softened as directed on box
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2
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cups prepared mashed potatoes
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1
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egg, beaten
Steps
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1
Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
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2
Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg.
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3
Bake 20 to 25 minutes or until crust is golden brown.
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1
Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
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2
Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg.
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3
Bake 20 to 25 minutes or until crust is golden brown.
Expert Tips
Did you know? Pillsbury has a gluten free pie and pastry dough.
No nutrition information available for this recipe
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