Super Easy Chicken Pot Pie - PCOS-Friendly Recipe
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy.
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 frozen mixed vegetables, thawed, drained
- 2 tablespoons all-purpose flour
Instructions
- Heat oven to 425 °F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
- 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.
- 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.
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