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Author: Jackie
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic finely chopped
  • 4 tablespoon butter
  • ½ cup all-purpose flour
  • ½ teaspoon salt
  • ½ tsp pepper
  • 1 can Progresso Chicken & Rice Soup
  • ¾ cup half &half
  • 2 cups chicken cooked and shredded or diced
  • 1 ½ cups peas and carrots frozen
  • 2 pie crusts store bought or homemade
  • 1 egg
Preheat oven to 400 degrees.
  1. In large pan heat oil over medium heat. Add onion and garlic; cook 2 minutes, stirring frequently, until tender. 

  2. Stir in flour, salt and pepper until well blended.
  3. Gradually stir in soup and half and half, cooking and stirring until bubbly and thickened.

  4. Stir in chicken and peas and carrots; mix with spoon to combine. 

  5. Pour mixture in a 9x13 inch baking pan. 

  6. Place pie crusts on top for an extra thick crust. On a lightly floured surface roll out dough to a 11x15 in rectangle. 

  7. Place crust on top of filling and pinch the sides to the pan. 

  8. Brush dough with egg wash. 

  9. Bake for 30-35 minutes or until crust is golden brown.