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Ingredients
- 1 box pie crusts, softened
- 1 can Progresso chicken pot pie style soup
- 2 cups frozen mixed veggies, thawed, drained
- 2 Tbs flour
Preparation
Step 1
Heat oven to 425. Place bottom pie crust in 9" glass pie pan. In medium saucepan, heat soup, veggies & flour until warm. Spool in to crust-lined pan. Top with 2nd crust. Seal edge & flute. Cut slits in crust. Bake 30 - 35 minutes until golden brown. After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning. Let stand 3 minutes before serving.