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Garden Vegetable Chicken Pot Pie
Garden Vegetable Chicken Pot Pie
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Prep Time:
10 minutes
Total Time:
45 minutes
Elevate pot pie with flavorful shortcuts and tasty ingredients for a mouthwatering twist.
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:
  • Preheat oven to 400°F. Take the pie crust out of the box and set it aside.
  • In a 3-quart saucepan, melt butter while stirring constantly. Add flour and cook until smooth and bubbly. Mix in soup, vegetables, chicken, and thyme. Heat over high heat, stirring frequently, until hot and bubbly. Transfer the mixture into an ungreased 2-quart casserole dish. Enjoy!
  • Place the unrolled pie crust over the casserole, rolling up the outer 1-inch edge to fit inside the casserole edge. Press the crust lightly onto the soup mixture and cut several slits to allow steam to escape.
  • Bake until the crust turns a beautiful golden brown color, for about 30 to 35 minutes. Allow it to rest for 10 minutes before serving.

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