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Chicken Pot Pie with Progresso Soup™

  • Prep 30 min
  • Total 60 min
  • Ingredients 6
  • Servings 6

Ingredients

1
(14.1oz) box Pillsbury™ All Ready pie crusts (2 crusts)
1
jar (18.5 oz.) Progresso™ Light Chicken Pot Pie Style soup
2
cups mixed vegetables: corn, peas, carrots (diced), green beans and chopped celery
1/4
cup all-purpose flour
1
cup chicken or turkey, cooked and shredded (optional)
Salt and pepper to taste

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
% Daily Value
% Daily Value*:
Exchanges:
Free
*Percent Daily Values are based on a 2,000 calorie diet.
No nutrition information available for this recipe

Expert Tips

If you’ve purchased frozen vegetables, remember to defrost and drain before use.

During Christmas, my oven is constantly on as we make cookies, cupcakes or even this delicioso and comforting chicken pot pie. With a Progresso® chicken soup base, this recipe is extra fast to make.

Directions

  • 1 Pre-heat the oven to 425 °F.
  • 2 Remove one pie crust from the box. Let the crust adjust to room temperature before placing over a lightly floured surface.
  • 3 With a rolling pin, roll-out the crust to stretch slightly. Gently pick-up the crust and place over a pie mold. Using your fingers, adjust the dough to fit the dish well. Finish by piercing the crust a few times with a fork.
  • 4 Bake for nine minutes or until lightly golden. Remove from heat and let cool over a wire rack, but don’t turn off the oven just quite yet.
  • 5 Meanwhile, place the soup, flour and vegetables in a medium size pot over medium heat. Continuously stir until the mixture comes to boil, then reduce heat and let ‘simmer’ for two more minutes; the mixture should begin to thicken. Sample and adjust the season as desired; add-in some shredded chicken or turkey if you like.
  • 6 Pour the stewed mixture over the baked crust and have the second piece of pie dough ready (already rolled-out.) Using a cookie cutter, stamp our four figures (holes) in the center of the crust.
  • 7 Carefully place the dough over the pie filling and decorate with the ‘cut-out’ figures. Bake for 25 to 30 minutes or until golden-brown; let cool for 10 minutes before serving.

During Christmas, my oven is constantly on as we make cookies, cupcakes or even this delicioso and comforting chicken pot pie. With a Progresso® chicken soup base, this recipe is extra fast to make.

Rate and Comment

Pilar Hernandez Pilar Hernandez
September 27, 2015

During Christmas, my oven is constantly on as we make cookies, cupcakes or even this delicioso and comforting chicken pot pie. With a Progresso® chicken soup base, this recipe is extra fast to make.