Pillsbury® refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.
box Pillsbury™ refrigerated pie crusts, softened as directed on box
cups diced cooked chicken
cups frozen mixed vegetables, thawed (from12 oz bag)
can (10 3/4 oz) condensed cream of chicken soup
Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.
Use small cookie cutters to create holes in the top pastry crust. Save the cutouts and arrange them on the top crust, leaving the holes open, before baking.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- Saturated Fat
- Total Carbohydrate
- Dietary Fiber
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 3 Other Carbohydrate; 1 Vegetable; 2 Lean Meat; 5 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.