- 1
- 55 mins
Ingredients
- 1 box Pillsbury® refrigerated pie crusts, softened as directed on box
- 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
- 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
- 2 tablespoons all-purpose flour
Preparation
Step 1
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3
Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
Serving Size: 1 Serving
Calories350 ( Calories from Fat160),
Total Fat18g (Saturated Fat7g, Trans Fat0g ), Cholesterol15mg Sodium670mg Total Carbohydrate42g (Dietary Fiber2g Sugars1g ), Protein5g ;
% Daily Value*:
Vitamin A20%; Vitamin C8%; Calcium0%; Iron4%;
Exchanges:
2 1/2 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 3 1/2 Fat;
Carbohydrate Choices:
3 *Percent Daily Values are based on a 2,000 calorie diet