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Super Easy Chicken Pot Pie

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Super Easy Chicken Pot Pie
  • Prep 15 min
  • Total 50 min
  • Servings 6
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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 Apr 30, 2021

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
Make With
Make With
Gold Medal 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.

Tips from the Betty Crocker Kitchens

  • tip 1
    To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutrition

445 Calories, 24 g Total Fat, 8 g Protein, 49 g Total Carbohydrate

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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