This savory chicken and vegetable pie has pastry on just the top. It's just right for a casserole or quiche dish, so it comes to the table with the prettiest fluted crust for all to see.

Prep: 20 Min - Ready in: 1 Hr 20 Min

1 Pillsbury® Refrigerated Pie Crust (from 15-oz. pkg.)
2 tablespoons margarine or butter
1/4 cup chopped celery
1/4 cup chopped onion
1 (10 3/4-oz.) can condensed cream of chicken soup
1 cup milk
1/2 teaspoon poultry seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
4 cups cubed cooked chicken
1 (1-lb.) pkg. Green Giant Select® Frozen Broccoli, Carrots and Cauliflower, thawed, drained


1. Let pie crust pouch stand at room temperature for 15 to 20 minutes.

2. Meanwhile, heat oven to 400°F. Melt margarine in large saucepan or Dutch oven over medium heat. Add celery and onion; cook and stir until tender. Add soup, milk, poultry seasoning, salt and pepper; cook until thoroughly heated. Gently stir in chicken and thawed vegetables. Pour mixture into ungreased 2-quart casserole or 10-inch quiche pan.

3. Remove pie crust from pouch. Unfold crust; remove plastic sheets. Place crust over chicken mixture. Roll up edges of crust to fit top of casserole; flute edges. Cut slits in several places.

4. Bake at 400°F. for 40 to 50 minutes or until golden brown. Let stand 10 minutes before serving.

Makes 6 servings

Nutritional Info Per Serving:
Calories 460, Calories from Fat 220, Total Fat 24 g, Saturated 8 g, Cholesterol 100 mg, Sodium 800 mg, Total Carbohydrate 29 g, Dietary Fiber 3 g, Sugars 6 g, Protein 32 g

Diet Exchange: 1 1/2 Starch, 1 Vegetable, 3 1/2 Lean Meat, 2 1/2 Fat OR 1 1/2 Carbohydrate, 1 Vegetable, 3 1/2 Lean Meat, 2 1/2 Fat

This recipe created by Pillsbury.