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Super Easy Chicken Pot Pie
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Prep Time:
15 minutes
Total Time:
50 minutes
Make a deliciously simple chicken pot pie with Pillsbury™ Pie Crusts, mixed veggies, and Progresso™ chicken soup for a satisfying family meal.
Ingredients:
  • 1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count)
  • 2 cups frozen mixed vegetables
  • 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup
  • 2 tablespoons Gold Medal™ all-purpose flour
Instructions:
  • Follow the package instructions to soften the pie crusts. Thaw and drain the vegetables. Prepare the pie crust according to the package directions for a two-crust pie, using a 9-inch pie pan.
  • Preheat the oven to 425°F. Combine soup, vegetables, and flour. Transfer mixture into the bottom crust. Cover with the top crust, seal, and flute the edges. Make slits in the top crust before baking.
  • Bake for 30 to 35 minutes, or until the crust is beautifully golden brown. Cover the edge of the crust with aluminum foil after 15 minutes to prevent it from browning too much.

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