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Super Easy Chicken Pot Pie

(232)
  84 reviews
  • 15 min prep time
  • 55 min total time
  • 4 ingredients
  • 6 servings
  • Pinterest
    691
  • Facebook
    153
  • Save
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Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy.

Ingredients

1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2
cups frozen mixed vegetables, thawed, drained
2
tablespoons all-purpose flour

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.
  • 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.

Expert Tips

Did you know? Pillsbury has a gluten free pie and pastry dough.

To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.

Nutrition Information

No nutrition information available for this recipe
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