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Garden Vegetable Chicken Pot Pie

 1 Ratings
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  • Prep Time 10 min
  • Total Time 45 min
  • Servings 4
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Turn a classic pot pie into the best and most delicious with shortcuts and tasty ingredients.

Ingredients

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) frozen mixed vegetables, thawed, drained
2
cups cubed cooked chicken
1/2
teaspoon dried thyme leaves

Directions

  • 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.

Expert Tips

Turkey, ham, and beef make great stand-ins for the chicken.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
500
Calories from Fat
200
% Daily Value
Total Fat
22g
34%
Saturated Fat
8g
41%
Trans Fat
0g
Cholesterol
75mg
25%
Sodium
850mg
35%
Potassium
320mg
9%
Total Carbohydrate
50g
17%
Dietary Fiber
6g
23%
Sugars
5g
Protein
24g
% Daily Value*:
Vitamin A
90%
90%
Vitamin C
2%
2%
Calcium
4%
4%
Iron
10%
10%
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 Choice
3
*Percent Daily Values are based on a 2,000 calorie diet.

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