Super Easy Chicken Pot Pie

Super Easy Chicken Pot Pie

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.

Prep Time

15

Minutes

Total Time

50

Minutes

Makes

6

servings

1
box Pillsbury® refrigerated pie crust
2
cups Green Giant® frozen mixed vegetables
1
can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2
tablespoons Gold Medal® all-purpose flour
  1. 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.
  2. 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.
  3. 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.
Makes 6 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
No Title
To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Information:

1 Serving (1 Serving)
  • Calories 445
    • (Calories from Fat 215 ),
  • Total Fat 24 g
    • (Saturated Fat 6 g,),
  • Cholesterol 0mg;
  • Sodium 820 mg;
  • Total Carbohydrate 49 g
    • (Dietary Fiber 4 g,
  • Protein 8 g;
Percent Daily Value*:
    Exchanges:
    • 3 Starch;
    • 1 Vegetable;
    • 4 Fat;
    *Percent Daily Values are based on a 2,000 calorie diet.