Friday, January 29, 2010

Super Easy Chicken Pot Pie

15 oz box refrigerated pie crust, softened as directed on box.
1 can (18.6 oz) Progresso Rich & Hearty Chicken Pot Pie style soup
2 cups Frozen mixed vegetables, thawed and drained
2 Tbsp all purpose flour

Heat oven 425 degrees. Make pie crusts as directed on box for two-crust pie using 9 in glass pie pan.
In med saucepan, Heat soup, thawed veggies and flour until warm. Spoon into pie crust-filled pan. Top with second crust; seal edge and flute. Cut slits in several places in top crust.
Bake 30-35 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. I usually make 2 of these for my family of 6. Enjoy!

No comments:

Post a Comment