1
box Pillsbury™ refrigerated pie crusts, softened as directed on box
1
can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
2
cups frozen mixed vegetables, thawed, drained
2
tablespoons all-purpose flour
Steps
1
Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.
2
In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
3
Bake 30 to 35 minutes or until crust is golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 5 minutes before serving. Cut into wedges.
source : https://www.pillsbury.com
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