Friday, 27 December 2013

Chicken Pot Pie Recipe

Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy

Ingredients:  (6 Servings)
  • 1 box 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

How to:
  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.
Did you know? 

  • Pillsbury has a gluten free pie and pastry dough.
  • To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.