chicken pot pie

By stretchina

Ingredients

• 1 box pillsbury refrigerated pie crusts, softened as directed on box
• 1 can (18 oz.) progresso recipe starters creamy roasted garlic with chicken stock cooking sauce
• 1/4 cup all-purpose flour
• 1/2 tsp. poultry seasoning
• 1 bag (12oz.) green giant valley frest steamers frozen mixed vegetables
• 1 1/2 cups chopped deli rotisserie chicken

Preparation

Step 1

1. Heat oven to 425 degrees. Make pie crusts as directed on box for two crust pie using 9 inch glass pie plate
2. In 2 quart saucepan, using wire whisk, mix together cooking sauce, flour, poultry seasoning, 1/2 tsp. salt and 1/4 tsp. pepper until smooth. Add vegetables; heat to boiling. Boil 2 minutes, stirring frequently. Stir in chicken. 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 10 minutes before serving. Cut into wedges.