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Savory Chicken Pot Pie

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Savory Chicken Pot Pie
  • Prep 10 min
  • Total 40 min
  • Ingredients 4
  • Servings 4
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Pillsbury refrigerated pie crusts make a delicious pot pie that’s made using chicken and veggies - a cozy dinner.
Updated Apr 13, 2021

Ingredients

Crust

Filling

  • 2 cups diced cooked chicken
  • 2 cups frozen mixed vegetables, thawed (from12 oz bag)
  • 1 can (10 3/4 oz) condensed cream of chicken soup

Steps

  • 1
    Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unroll crust. Place crust in bottom and up sides of 1-quart casserole.
  • 2
    In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
  • 3
    Remove second crust from pouch; unroll crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
  • 4
    Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Tips from the Pillsbury Kitchens

  • tip 1
    Use small cookie cutters to create holes in the top pastry crust. Save the cutouts and arrange them on the top crust, leaving the holes open, before baking.

Nutrition Information

610 Calories, 32g Total Fat, 26g Protein, 54g Total Carbohydrate, 4g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
610
Calories from Fat
290
Total Fat
32g
49%
Saturated Fat
12g
60%
Cholesterol
85mg
28%
Sodium
910mg
38%
Total Carbohydrate
54g
18%
Dietary Fiber
3g
12%
Sugars
4g
Protein
26g
% Daily Value*:
Vitamin A
30%
30%
Vitamin C
6%
6%
Calcium
6%
6%
Iron
15%
15%
Exchanges:
3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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