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Rustic Chicken Pot Pies

(53)
  22 reviews
  • 10 min prep time
  • 35 min total time
  • 8 ingredients
  • 4 servings
  • Pinterest
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  • Facebook
    149
  • Save
    654
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    5K

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!

Ingredients

1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2
cups frozen mixed vegetables, thawed, drained
1/2
cup plain mashed potato mix (dry)
1/2
teaspoon salt
1/4
teaspoon pepper
1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
2
cups prepared mashed potatoes
1
egg, beaten

Steps

  • 1 Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
  • 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.
  • 3 Bake 20 to 25 minutes or until crust is golden brown.
  • 1 Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
  • 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.
  • 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.

Nutrition Information

No nutrition information available for this recipe
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