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Super Easy Chicken Pot Pie




Source of Recipe


Pillsbury


Recipe Introduction


Comfort food doesn't get much tastie--or easier--than this. Convenient refrigerated pie crust and canned soup make it simply delicious.
Prep Time: 15 Min
Total Time: 55 Min
Makes: 6 servings



List of Ingredients




1 box (15 oz) Pillsbury® refrigerated pie crusts, softened as directed on box
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2 tablespoons all-purpose flour

Recipe



1. Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

2. In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.

3. Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.

High Altitude (3500-6500 ft): No changes.

NUTRITION INFORMATION:
1 Serving: Calories 410 (Calories from Fat 180); Total Fat 20g (Saturated Fat 8g); Cholesterol 20mg; Sodium 630mg; Total Carbohydrate 50g (Dietary Fiber 3g, Sugars 5g); Protein 8g Percent Daily Value*: Vitamin A 70%; Vitamin C 0%; Calcium 2%; Iron 6% Exchanges: 3 Starch; 3 1/2 Fat Carbohydrate Choices: 3
*Percent Daily Values are based on a 2,000 calorie diet.


To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.