EASY CHICKEN POT PIE RECIPE PILLSBURY RECIPES

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SUPER EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM



Super Easy Chicken Pot Pie Recipe - Pillsbury.com image

Four ingredients and 15 minutes of prep is all you need to get this classic comfort food to your dinner table. Simple-yet-satisfying shortcuts like Pillsbury™ Pie Crust and canned chicken pot pie-style soup make this hearty and homey dish perfect for busy weeknights.

Provided by Pillsbury Kitchens

Total Time 55 minutes

Prep Time 15 minutes

Yield 6

Number Of Ingredients 4

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2 cups frozen mixed vegetables, thawed, drained
2 tablespoons all-purpose flour

Steps:

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

Nutrition Facts : Calories 350 , CarbohydrateContent 42 g, CholesterolContent 15 mg, FatContent 3 1/2 , FiberContent 2 g, ProteinContent 5 g, SaturatedFatContent 7 g, ServingSize 1 Serving, SodiumContent 670 mg, SugarContent 1 g, TransFatContent 0 g

EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM



Easy Chicken Pot Pie Recipe - Pillsbury.com image

Pillsbury™ refrigerated pie crusts makes a delicious pot pie that’s made using chicken and veggies - a perfect casserole dinner.

Provided by Pillsbury Kitchens

Total Time 45 minutes

Prep Time 15 minutes

Yield 4

Number Of Ingredients 5

1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
2 cups diced cooked chicken
2 cups frozen mixed vegetables, thawed
1/4 teaspoon dried thyme leaves
1 (12-oz.) jar roasted chicken gravy

Steps:

  • Heat oven to 400°F. Soften pie crust as directed on package. Remove 1 crust from pouch; unfold crust. Place crust in bottom and up sides of 1-quart casserole.
  • In medium saucepan, combine all filling ingredients. Bring to a boil over medium-high heat, stirring frequently. Pour into crust-lined casserole.
  • Remove second crust from pouch; unfold crust. With small cookie cutter or sharp knife, cut holes in crust. Top casserole with crust; seal edges with fork or flute, trimming edges if necessary.
  • Bake at 400°F. for 20 to 30 minutes or until filling is bubbly and crust is golden brown. If necessary, cover edge of crust with strips of foil after 15 to 20 minutes of baking to prevent excessive browning.

Nutrition Facts : Calories 610 , CarbohydrateContent 54 g, CholesterolContent 85 mg, FatContent 5 , FiberContent 3 g, ProteinContent 26 g, SaturatedFatContent 12 g, ServingSize 1 Serving, SodiumContent 910 mg, SugarContent 4 g

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