Turn a classic pot pie into the best and most delicious with shortcuts and tasty ingredients.
Garden Vegetable Chicken Pot Pie
- Prep Time 10 min
- Total 45 min
- Servings 4
- Ingredients 7
Ingredients
- 1 crust from 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
- 1 tablespoon butter or margarine
- 1 tablespoon all-purpose flour
- 1 can (18.5 oz) Progresso™ Vegetable Classics garden vegetable soup
- 1 bag (12 oz) frozen mixed vegetables, thawed, drained
- 2 cups cubed cooked chicken
- 1/2 teaspoon dried thyme leaves
Instructions
-
Step1Heat oven to 400°F. Remove pie crust from box; set aside.
-
Step2In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme. Heat over high heat, stirring frequently, until mixture is hot and bubbly. Pour into ungreased 2-quart casserole.
-
Step3Unroll pie crust and place over top of casserole. Roll up outer 1-inch edge of crust so rolled crust edge fits inside edge of casserole; press crust lightly onto soup mixture. Cut several slits in crust to allow steam to escape.
-
Step4Bake 30 to 35 minutes or until crust is golden brown. Let stand 10 minutes before serving.
Nutrition
500
Calories
22g
Total Fat
24g
Protein
50g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 500
- Calories from Fat
- 200
- Total Fat
- 22g
- 34%
- Saturated Fat
- 8g
- 41%
- Trans Fat
- 0g
- Cholesterol
- 75mg
- 25%
- Sodium
- 850mg
- 35%
- Potassium
- 320mg
- 9%
- Total Carbohydrate
- 50g
- 17%
- Dietary Fiber
- 6g
- 23%
- Sugars
- 5g
- Protein
- 24g
% Daily Value*:
- Vitamin A
- 90%
- 90%
- Vitamin C
- 2%
- 2%
- Calcium
- 4%
- 4%
- Iron
- 10%
- 10%
Exchanges:
3 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 0 Very Lean Meat; 2 Lean Meat; 0 High-Fat Meat; 3 Fat;Carbohydrate Choice
3Tips from the Betty Crocker Kitchens
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