Chicken Pot Pie
Description
This homemade chicken pot pie is different than your usual. It starts with a pie crust that is filled with a creamy soup, frozen veggies and mashed potatoes! Serve with a side salad, if desired.
Ingredients
1 can (18.6 oz) Progresso™ Rich and Hearty chicken pot pie style soup
2 c. frozen mixed vegetables, thawed, drained
1/2 c. plain mashed potato dry mix
1/2 t. salt
1/4 t. pepper
1 package refrigerated pie crusts, softened as directed on box
2 c. prepared mashed potatoes (leftover mashed potatoes are great for this)
1 egg, beaten
Directions
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Preheat oven to 450 degrees.
In saucepan, heat soup, vegetables, dry potato mix, salt and pepper over medium heat until thickened.
Remove pie crusts from the pouches; unroll onto 2 ungreased cookie sheets.
Spoon 1 cup prepared mashed potatoes in the center of each crust, spreading to within 2 inches of the edge. Top with the soup mixture, dividing evenly between the crusts. Fold crust over edge to form a 2 inch border, pleating crust as necessary. Brush crust with beaten egg.
Bake 20 - 25 minutes, or until crust is golden brown.
Serves 4