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Super Easy Chicken Pot Pie

1 box refrigerated pie crust, softened
1 (18.6 oz) can Progresso Rich & Hearty
chicken pot pie style soup
1 c. (1 lb bag) frozen mixed vegetables, thawed,
drained
2 Tbsp. flour

Preheat oven to 425o. Line pie crust in 9 inch glass pie pan. In medium saucepan, heat soup, vegetables, and flour until warm. Spoon into crust. 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.

Yield: 6 servings.

This recipe was submitted by the Whitehouse Women's Civic League from their new cookbook.

If you would like to submit a recipe you can do so by emailing it to SuzanneTCL@yahoo.com or mailing it to Tri County Leader Recipes, P. O. Box 1067, Whitehouse, TX 75791