Super Easy Chicken Pot Pie

Total Time: 45 mins Preparation Time: 15 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 1 (15 ounce) box pillsbury refrigerated pie crusts, softened as directed on box
• 1 (18 5/8 ounce) can rich & hearty progresso chicken pot pie soup
• 2 cups green giant frozen mixed vegetables, thawed, drained (from 1-lb bag)
• 2 tablespoons all-purpose flour

Recipe

• 1 heat oven to 425°f.
• 2 make pie crusts as directed on box for two-crust [ie using 9-inch glass pie pan.
• 3 in medium saucepan, heat soup, thawed vegetables and flour until warm. spoon into crust-lined pan. top with second crust; seal edge and flute. cut slits in several places in top crust.
• 4 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.