Comfort food doesn't get much tastier--or easier--than this. Convenient refrigerated pie crust and canned soup make it so easy
Ingredients: (6 Servings)
- 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
How to:
- 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.
- Pillsbury has a gluten free pie and pastry dough.
- To quickly thaw frozen vegetables, place them in a strainer, and rinse with warm water until thawed; drain well.
