Ingredients

The following ingredients have 4 Servings
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 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

Instruction

  • 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.
  • 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.
  • 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.