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Prep 15min
Total50min
Servings6
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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
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Steps
1
Soften pie crusts as directed on pkg. Thaw and drain vegetables. Make pie crust as directed on pkg for two-crust pie, using 9-inch pie pan.
2
Heat oven to 425°F. Stir together soup, vegetables and flour. Spoon into crust-lined pan. Top with second crust; seal edges and flute. Cut slits in several places in top crust.
3
Bake 30 to 35 min or until crust is golden brown. Cover edge of crust with aluminum foil after 15 min of baking to prevent excessive browning.
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To quickly thaw the frozen vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.
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Nutrition Facts
Serving Size:1 Serving
Calories
445
Calories from Fat
215
Total Fat
24 g
Saturated Fat
6 g
Cholesterol
0mg
Sodium
820 mg
Potassium
230 mg
Total Carbohydrate
49 g
Dietary Fiber
4 g
Protein
8 g
% Daily Value*:
Vitamin A
68%
68%
Vitamin C
2%
2%
Calcium
2%
2%
Iron
16%
16%
Exchanges:
3 Starch; 1 Vegetable; 4 Fat;
*Percent Daily Values are based on a 2,000 calorie diet.
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