Super Easy Chicken Pot Pie

 


ngredients

  • 1
    box Pillsbury™ refrigerated pie crust
  • 2
    cups frozen mixed vegetables
  • 1
    can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
  • 2
    tablespoons Gold Medal™ all-purpose flour

Steps

1 Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.

2 Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.

3 Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.

 

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