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Garden Vegetable Chicken Pot Pie
Pillsbury™ refrigerated pie crust (from 15-oz box)
tablespoon butter or margarine
tablespoon all-purpose flour
can (18.5 oz) Progresso™ Vegetable Classics garden vegetable soup
bag (12 oz) frozen mixed vegetables, thawed, drained
cups cubed cooked chicken
teaspoon dried thyme leaves
Heat oven to 400°F. Remove pie crust from box; set aside.
In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Turkey, ham, and beef make great stand-ins for the chicken.
NUTRITION INFORMATION PER SERVING
Calories from Fat
% Daily Value
% Daily Value*:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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