- 1
Ingredients
- inch pieces1can (10 3/4 oz) cream of chicken with herbs soup1/2cup Green Giant® frozen sweet peas1/4cup water1/2teaspoon freshly ground pepperCrust1Pillsbury® refrigerated pie crust, softened as directed on box
Preparation
Step 1
DIRECTIONS:
Heat oven to 425°F. In 10-inch nonstick ovenproof skillet, heat oil over medium-high heat until hot. Add frozen broccoli, cauliflower and carrots. Cook about 5 minutes, stirring frequently, just until thawed. Stir in remaining filling ingredients. Cook until mixture just begins to boil, about 2 minutes. Remove from heat.
Unroll crust and place over hot chicken mixture in skillet. Press and flute to skillet. Using sharp knife, cut six 2-inch slits in top of crust.
Bake 25 to 30 minutes or until crust is deep golden brown and filling is bubbly. If necessary, cover edges of crust during last 10 minutes of baking to prevent excessive browning.
High Altitude (3500-6500 ft):
Nutritional Information:
Nutrition Information:1 Serving (1 Serving)
Calories 300
(Calories from Fat 130),
Total Fat 14g
(Saturated Fat 5g,
Trans Fat 0g),
Cholesterol 45mg;
Sodium 870mg;
Total Carbohydrate 25g
(Dietary Fiber 2g,
Sugars 3g),
Protein 17g;Percent Daily Value*:
Calcium ;Exchanges:
1 1/2 Starch;
0 Fruit;
0 Other Carbohydrate;
0 Skim Milk;
0 Low-Fat Milk;
0 Milk;
0 Vegetable;
2 Very Lean Meat;
0 Lean Meat;
0 High-Fat Meat;
2 1/2 Fat;Carbohydrate Choices:
1 1/2;*Percent Daily Values are based on a 2,000 calorie diet.