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Super Easy Chicken Pot Pie

Super Easy Chicken Pot Pie
  • Prep 15 min
  • Total 50 min
  • Servings 6
Serve this easy chicken pot pie made using just four ingredients. Pillsbury™ Pie Crusts, mixed veggies and Progresso™ chicken soup come together in this scrumptious family dinner.
Updated April 30, 2021
Make With
Make With
Gold Medal Flour

Ingredients

  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 2 cups frozen mixed vegetables
  • 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
  • 2 tablespoons Gold Medal™ all-purpose flour

Steps

  • 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.

  • To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition Facts

Serving Size: 1 Serving
Calories
445
Calories from Fat
215
Total Fat
24 g
Saturated Fat
6 g
Cholesterol
0mg
Sodium
820 mg
Potassium
230 mg
Total Carbohydrate
49 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
68%
68%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
16%
16%
Exchanges:
3 Starch; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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