Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it simply delicious. Recipe

1

Ingredients

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 Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
2 tablespoons all-purpose flour

Preparation

Step 1

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Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it simply delicious.

cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained

Directions

Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate.

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.

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