Super Easy Chicken Pot Pie

1. 1

   Heat oven to 425F.

2. 2

   Make pie crusts as directed on box for two-crust [ie using 9-inch glass pie pan.

3. 3

   In medium saucepan, heat soup, thawed vegetables and flour until warm.

4. 4

   Spoon into crust-lined pan.

5. 5

   Top with second crust; seal edge and flute.

6. 6

   Cut slits in several places in top crust.

7. 7

   Bake 30 to 35 minutes or until crust is golden brown.

8. 8

   After 15 minutes of baking, cover edge of crust with strips of foil to prevent excessive browning.

9. 9

   Let stand 5 minutes before serving.

10. 10

    Cut into wedges.

* Per serving · 4 servings · Values may vary.

No additional tips available.