Serve this easy chicken pot pie made using just four ingredients. Pillsbury® pie crust, Green Giant® mixed veggies and Progresso® chicken soup come together in this scrumptious family dinner.
box Pillsbury™ refrigerated pie crust
cups Green Giant™ frozen mixed vegetables
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
tablespoons Gold Medal™ all-purpose flour
Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.
To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Serving
- Calories from Fat
% Daily Value
- Total Fat
- 24 g
- Saturated Fat
- 6 g
- 820 mg
- Total Carbohydrate
- 49 g
- Dietary Fiber
- 4 g
- 8 g
- Vitamin A
- Vitamin C
Exchanges:3 Starch; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.