Garden Vegetable Chicken Pot Pie

Name: Garden Vegetable Chicken Pot Pie
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 Tbsp butter or margarine; 473 milliliters cubed cooked chicken; 1 Tbsp all-purpose flour; 1 Pillsbury® refrigerated pie crust (from 15-oz box); 340 grams bag Green Giant® Valley Fresh Steamers® frozen mixed vegetables, thawed, drained; 1 teaspoons dried thyme leaves; 524 grams can Progresso® Vegetable Classics garden vegetable soup

Garden Vegetable Chicken Pot Pie might be a good recipe to expand your main course recipe box. One serving contains 521 calories, 27g of protein, and 24g of fat. This recipe serves 4. This recipe covers 23% of your daily requirements of vitamins and minerals. Head to the store and pick up pie crust, chicken, valley vegetables, and a few other things to make it today. To use up the butter you could follow this main course with the Cinnamon Butter Cake as a dessert. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Heat oven to 400°F.

Equipment you will use

Oven

Remove pie crust from box; set aside.

Ingredients you will need

Pie Crust

In 3-quart saucepan, melt butter, stirring constantly. Stir in flour. Cook, stirring constantly, until smooth and bubbly. Stir in soup, vegetables, chicken and thyme.

Ingredients you will need

Vegetable