Here's all the flavor of an old-fashioned chicken pot pie in a fraction of the time—so easy to make using Pillsbury® Pet Ritz® frozen pie shells, Green Giant® vegetables and Progresso® soup!
can (18.5 oz) Progresso™ Rich & Hearty chicken pot pie style soup
tablespoons all-purpose flour
cups Green Giant™ frozen mixed vegetables
cup cubed cooked chicken
package (12 oz) Pillsbury™ Pet-Ritz® frozen deep dish pie crusts
Place cookie sheet on oven rack. Heat oven to 400°F.
In 2-quart saucepan, mix soup and flour. Stir in vegetables. Cook over medium-high heat 5 to 6 minutes, stirring frequently, until bubbly and thickened; stir in chicken. Spoon into 1 frozen crust. While second crust is still in pan and frozen, remove crimp with sharp knife. Remove crust from pan and center frozen crust upside down on top of filled pie. Let thaw 10 minutes; crimp edges together. Cut 2 or 3 slits in top crust. Cover edge of crust with pie shield or foil strips.
Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.
This pie is a do-ahead dream! It can be cooled and refrigerated, then reheated just before serving. Filling will be firmer and the flavor just as good!
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:1 1/2 Starch; 0 Fruit; 1 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 1 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.