Ingredients
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
Preparation
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.
