Garden Vegetable Chicken Pot Pie

Garden Vegetable Chicken Pot Pie

Turn a classic pot pie into the best and most delicious with shortcuts and tasty ingredients.

Prep Time

10

Minutes

Total Time

45

Minutes

Makes

4

servings

1
Pillsbury® refrigerated pie crust (from 15-oz box)
1
tablespoon butter or margarine
1
tablespoon all-purpose flour
1
can (18.5 oz) Progresso® Vegetable Classics garden vegetable soup
1
bag (12 oz) Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained
2
cups cubed cooked chicken
1/2
teaspoon dried thyme leaves
  1. Heat oven to 400°F. Remove pie crust from box; set aside.
  2. 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.
  3. 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.
  4. Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Makes 4 servings (1 1/2 cups each)
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Variation
Turkey, ham, and beef make great stand-ins for the chicken.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 500
    • (Calories from Fat 200),
  • Total Fat 22g
    • (Saturated Fat 8g,
    • Trans Fat 0g),
  • Cholesterol 75mg;
  • Sodium 850mg;
  • Total Carbohydrate 50g
    • (Dietary Fiber 6g,
    • Sugars 5g),
  • Protein 24g;
Percent Daily Value*:
    Exchanges:
    • 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;
    Carbohydrate Choices:
    • 3;
    *Percent Daily Values are based on a 2,000 calorie diet.