SUPER EASY CHICKEN POT PIE RECIPE - PILLSBURY.COM
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
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 (COOKING FOR 2) - BETTYCROCKER.COM
Bisquick Heart Smart® recipe! Cozy up to a warm chicken pot pie that's ready in 30 minutes.
Provided by Betty Crocker Kitchens
Total Time 30 minutes
Prep Time 10 minutes
Yield 3
Number Of Ingredients 7
Steps:
- Heat oven to 400°F. In ungreased 1-quart casserole, stir together soup and 1/4 cup milk; stir in vegetables and chicken. Microwave uncovered on High 3 minutes; stir.
- In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
- Bake uncovered about 20 minutes or until crust is golden brown.
Nutrition Facts : Calories 170 , CarbohydrateContent 24 g, CholesterolContent 20 mg, FatContent 0 , FiberContent 0 g, ProteinContent 13 g, SaturatedFatContent 1/2 g, ServingSize 1 Serving, SodiumContent 400 mg, SugarContent 6 g, TransFatContent 0 g
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