Super Easy Chicken Pot Pie

By á-10847

Ingredients

• 1 1 1 box Pillsbury® refrigerated pie crusts/Pillsbury gluten free pie and pastry dough, softened as directed on box
• 1 1 1 can (18.6 oz) Progresso® Rich & Hearty chicken pot pie style soup
• Add additional ready chicken diced/chunk for more chicken preference
• 2 2 2 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed, drained
• 2 2 2 tablespoons all-purpose flour
• to salt and pepper to taste, poultry seasoning, add chicken gravy

Details

Servings 6
Cooking time 55mins
Adapted from pillsbury.com

Preparation

Step 1

To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.

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.

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.