Disclosure: I was sponsored by Progresso for this post but all opinions expressed here are my own.
Time to put a lid on it! Fall Savory Pies like Pot Pie and Shepherd’s Pie made easy with Progresso!
Fall means comfort food. That’s why we wear big bulky clothes to hide our colder weather weight gain. I can’t think of any fall complete without savory pies. They just make you feel so good inside.
This Chicken Pot Pie and Chicken Shepherd’s Pie is made so simple starting with Progresso soup! Check out my video made with Progresso and Tastemade HERE!
It really could not be more easy to transform the soups we know and love into something even more comforting for this time of year. With a few simple ingredients like heavy cream, puff pastry and mashed potatoes, you can make recipes for your family that are perfect for fall and perfect for spending more time with them. That means you can go apple and pumpkin picking and even go ice skating soon. Knock yourself out! You now have the time!
Check out some of my other pot pie recipes below!
Table of Contents
Progresso Chicken Pot Pie
Ingredients
- 2 19 ounce cans Progresso Traditional Chicken Noodle Soup
- 2 tablespoons heavy cream
- 10 ounces frozen mixed vegetables
- 1 package frozen puff pastry
- 1 large egg plus 1 teaspoon water whisked together for egg wash
Instructions
- Preheat oven to 375 degrees.
- In a large sized pot over medium high heat, add both cans of soup, heavy cream and frozen mixed vegetables and bring to boil.
- Allow soup mixture to completely thicken until it coats the back of a spoon. This step will take a while because of the additional water added to the soup from the frozen vegetables.
- Once thick, evenly divide soup mixture into individual ramekins.
- Unfold puff pastry on floured surface then cut rounds 1/2 inch larger than size of ramekins in puff pastry.
- Brush the outside of each ramekin with egg wash then place round on top folding dough over the sides of the ramekin.
- Using a knife, add two slits to the top of each puff pastry round then brush tops with egg wash.
- Bake for 35-40 minutes or until puff pastry has puffed and is golden brown and filling is nice and bubbly.
- Remove pot pies and allow to sit for at least 15 minutes then serve.
Video
Nutrition
Progresso Shepherd’s Pie
Ingredients
- 2 19 ounce cans Progresso Chicken and Wild Rice Soup
- 2 tablespoons heavy cream
- 10 ounces frozen mixed vegetables
- 2 cups prepared mashed potatoes
- 1 - 1 1/2 cups shredded cheddar cheese
Instructions
- Preheat oven to 375 degrees.
- In a large sized pot over medium high heat, add both cans of soup, heavy cream and frozen mixed vegetables and bring to boil.
- Allow soup mixture to completely thicken until it coats the back of a spoon. This step will take a while because of the additional water added to the soup from the frozen vegetables.
- Once thickened, add soup mixture to casserole dish.
- Spread prepared mashed potatoes on top of soup covering entire pan.
- Sprinkle mashed potatoes with cheese and bake for 30-35 minutes until mashed potatoes begin to brown and cheese is melted. Allow dish to cool for at least 15 minutes then serve.
Video
Nutrition
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These are so crazy simple! Nice work! Can’t wait to try them!
Thanks so much! So simple!
My hubby would be on cloud 9 to come home to this shepherds pie for dinner! It sounds terrific!!!
Hooray!!!! So nice to please the hubby from time to time haha.
Hey, it’s no wonder all the long clothing comes out in fall… 😉 These pies look like some delicious comfort food!
Such comfort food!