This simple pot pie recipe features an easy hand-formed crust filled with chicken, mashed potatoes and veggies. It's one of our Top 10 Pies to Try!
Rustic Chicken Pot Pies
- Prep Time 10 min
- Total 35 min
- Ingredients 8
- Servings 4
Ingredients
- 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
- 2 cups frozen mixed vegetables, thawed, drained
- 1/2 cup plain mashed potato mix (dry)
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box
- 2 cups prepared mashed potatoes
- 1 egg, beaten
Instructions
-
Step1Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
-
Step2Remove pie crusts from pouches; unroll onto 2 ungreased cookie sheets. Spoon 1 cup mashed potatoes on center of each crust, spreading to within 2 inches of edge. Top with soup mixture, dividing evenly between crusts. Fold crust over edge to form 2-inch border, pleating crust as necessary. Brush crust with beaten egg.
-
Step3Bake 20 to 25 minutes or until crust is golden brown.
Nutrition
670
Calories
33g
Total Fat
12g
Protein
82g
Total Carbohydrate
4g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 670
- Calories from Fat
- 290
- Total Fat
- 33g
- 50%
- Saturated Fat
- 14g
- 70%
- Trans Fat
- 0g
- Cholesterol
- 85mg
- 29%
- Sodium
- 1470mg
- 61%
- Potassium
- 450mg
- 13%
- Total Carbohydrate
- 82g
- 27%
- Dietary Fiber
- 4g
- 18%
- Sugars
- 4g
- Protein
- 12g
% Daily Value*:
- Vitamin A
- 35%
- 35%
- Vitamin C
- 20%
- 20%
- Calcium
- 4%
- 4%
- Iron
- 6%
- 6%
Exchanges:
3 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 6 Fat;Carbohydrate Choice
5 1/2
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