« The Bord & The Beautiful

Rustic Chicken Pot Pie

by Mike DuBord

INGREDIENTS

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

DIRECTIONS

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.