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Super Easy Chicken Pot Pie

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Super Easy Chicken Pot Pie
  • Prep 15 min
  • Total 55 min
  • Ingredients 4
  • Servings 6
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Four ingredients and 15 minutes of prep is all you need to get this classic comfort food to your dinner table. Simple-yet-satisfying shortcuts like Pillsbury™ Pie Crust and canned chicken pot pie-style soup make this hearty and homey dish perfect for busy weeknights.
Updated Apr 29, 2021

Ingredients

Steps

  • 1
    Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
  • 2
    In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
  • 3
    Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

Tips from the Pillsbury Kitchens

  • tip 1
    To quickly thaw frozen vegetables, place them in a strainer and rinse with warm water until thawed; drain well.
  • tip 2
    Add a handful of extra chopped cooked chicken breast to the filling for even more protein and flavor.
  • tip 3
    Use your favorite medley of frozen mixed vegetables in this recipe.

Nutrition Information

350 Calories, 18g Total Fat, 5g Protein, 42g Total Carbohydrate, 1g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
350
Calories from Fat
160
Total Fat
18g
28%
Saturated Fat
7g
36%
Trans Fat
0g
Cholesterol
15mg
5%
Sodium
670mg
28%
Potassium
50mg
1%
Total Carbohydrate
42g
14%
Dietary Fiber
2g
7%
Sugars
1g
Protein
5g
% Daily Value*:
Vitamin A
20%
20%
Vitamin C
8%
8%
Calcium
0%
0%
Iron
4%
4%
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.
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