Rustic Chicken Pot Pies

By carvalhohm

Ingredients

• 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
• 2 cups frozen mixed vegetables, thawed, drained
• 1/2 cup plain mashed potato mix (dry)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 1 box refrigerated pie crusts, softened as directed on box
• 2 cups prepared mashed potatoes
• 1 egg, beaten

Preparation

Step 1

Heat oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.

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.

Bake 20 to 25 minutes or until crust is golden brown.