1 box (15 oz) 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? frozen mixed vegetables
(from 1-lb bag), thawed, drained
2 tablespoons all-purpose flour
Heat oven to 425?F.
Make pie crusts as directed on box for Two-Crust Pie
using 9-inch glass pie pan.
2.
In medium saucepan, heat soup, thawed vegetables and flour until warm.
Spoon into crust-lined pan. 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 5 minutes before serving. Cut into wedges.
To quickly thaw frozen vegetables,
place them in a strainer & rinse with warm water until thawed;
drain well.