Rustic Chicken Pot Pie

By nurseliz

Ingredients

• INGREDIENTS
• 11 11
• cancan (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
• 22 22
• cupscups Green Giant frozen mixed vegetables, thawed, drained
• 1/21/2 1/21/2
• cupcup plain mashed potato mix (dry)
• 1/21/2 1/21/2
• teaspoonteaspoon salt
• 1/41/4 1/41/4
• teaspoonteaspoon pepper
• 11 11
• boxbox Pillsbury® refrigerated pie crusts, softened as directed on box
• 22 22
• cupscups prepared mashed potatoes
• 11 11
• egg, beaten

Details

Servings 4

Preparation

Step 1

DIRECTIONS
1 Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened. 2 Remove 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. 3 Bake 20 to 25 minutes or until crust is golden brown.
High Altitude (3500-6500 ft)
High Altitude Directions
Nutritional Information
1 Serving (1 Serving)

Calories 670
(Calories from Fat 290),

Total Fat 33g
(Saturated Fat 14g,
Trans Fat 0g),
Cholesterol 85mg;
Sodium 1470mg;
Total Carbohydrate 82g
(Dietary Fiber 4g,
Sugars 4g),
Protein 12g;

Percent Daily Value*:

Vitamin A 35.00%;
Vitamin C 20.00%;
Calcium 4.00%;
Iron 6.00%;

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 Choices:

5 1/2;

*Percent Daily Values are based on a 2,000 calorie diet