EASY WEEKNIGHT CHICKEN POT PIE TURNOVERS
Baked Pillsbury® pie crusts stuffed with Green Giant® veggies, Betty Crocker® potatoes and Progresso™ Recipe Starters™ mushroom cooking sauce gives you delicious pot pie - perfect for dinner. Servings # 4
Provided by @MakeItYours
Number Of Ingredients 6
Steps:
- Heat oven to 425°F. In 2-quart saucepan, heat cooking sauce and frozen vegetables over medium heat until warm. Stir in chicken, dry potatoes, 1/2 teaspoon salt and 1/8 teaspoon pepper; stir until thickened.
- Remove pie crusts from pouches; unroll on work surface. Cut each crust in half; place halves on ungreased cookie sheet. Top 1 side of each crust half with 1 cup of the chicken mixture. Fold dough over filling; press all outside edges with fork to seal. Cut several slits in top of each to allow steam to escape. Brush with egg.
- Bake 15 to 25 minutes or until crust is golden brown. Let stand 5 minutes before serving.
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