Rustic Chicken Pot Pie
Recipe submitted by: Amy Pickett
Recipe courtesy of: www.pillsbury.com
1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
2 cups Green Giant frozen mixed vegetables, thawed, drained
1/2 cup plain mashed potato mix (dry)
1/2 teaspoon salt
1/4 teaspoon pepper
1 box Pillsbury® refrigerated pie crusts, softened as directed on box
2 cups prepared mashed potatoes
1 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.
- Bake 20 to 25 minutes or until crust is golden brown.
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