Chicken and Veggie Pot Pie

Chicken and Veggie Pot Pie

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!

Prep Time

15

Minutes

Total Time

1:00

Hr:Mins

Makes

6

servings

1
can (18.5 oz) Progresso® Rich & Hearty chicken pot pie style soup
2
tablespoons all-purpose flour
1 1/2
cups Green Giant® frozen mixed vegetables
1
cup cubed cooked chicken
1
package (12 oz) Pillsbury® Pet-Ritz® frozen deep dish pie crusts
  1. Place cookie sheet on oven rack. Heat oven to 400°F.
  2. 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.
  3. Bake on cookie sheet 25 to 35 minutes or until crust is golden brown and filling is bubbly. Let stand 15 minutes before serving.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
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:

1 Serving (1 Serving)
  • Calories 380
    • (Calories from Fat 150),
  • Total Fat 17g
    • (Saturated Fat 6g,
    • Trans Fat 0g),
  • Cholesterol 30mg;
  • Sodium 580mg;
  • Total Carbohydrate 44g
    • (Dietary Fiber 3g,
    • Sugars 1g),
  • Protein 13g;
Percent Daily Value*:
    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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.