Rustic Chicken Pot Pies

By jab120638

Ingredients

• 1 1 to 450°F. oven to 450°F. In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
• 3 3 20 to 25 to 25 minutes or until crust is golden brown.

Details

Servings 1
Adapted from pillsbury.com

Preparation

Step 1

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cups Green Giant frozen mixed vegetables, thawed, drained

cup plain mashed potato mix (dry)

egg, beaten

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.

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I don't think Oldphogie was being angry. I agree if you don't try this recipe then how can you review it. One person was complaining about it being unhealthy then don't make it look for healthy recipes or make this to suit you, but don't just start bashing it because it is high fat high salt. I made it and yes I added some seasonings but I thought it was delish high fat or not

very yummy. i added italian seasoning and parm cheese to the crust... and used instant roasted garlic potates since that is what i had on hand.... very good!!! and makes alot!

I also did not use the progressive soup. I substituted mixed vegetables and 2 boneless skinless chicken breasts poached and chopped up. I also added some chicken gravy. I made it in a pie plate as well.

JShoemaker64

Wheaties

of people would make this recipe again.

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