Change of plans for Saturday dinner....this looks too good and too easy to pass up:
(update - it is Sat...and here is what it looks like: .jpg)
Super Easy Chicken Pot Pie
**recipe from pillsbury.com
Prep Time: 15 min ; Start to Finish: 55 min
Makes: 6 servings Nutrition Information
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
1 . 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.
Super Easy Chicken Pot Pie**recipe from pillsbury.com
Prep Time: 15 min ; Start to Finish: 55 min
Makes: 6 servings Nutrition Information
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
1 . 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.
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