Chicken Pot Pie with Progresso Soup™

Directions

• 1

  Pre-heat the oven to 425 °F.
• 2

  Remove one pie crust from the box. Let the crust adjust to room temperature before placing over a lightly floured surface.
• 3

  With a rolling pin, roll-out the crust to stretch slightly. Gently pick-up the crust and place over a pie mold. Using your fingers, adjust the dough to fit the dish well. Finish by piercing the crust a few times with a fork.
• 4

  Bake for nine minutes or until lightly golden. Remove from heat and let cool over a wire rack, but don’t turn off the oven just quite yet.
• 5

  Meanwhile, place the soup, flour and vegetables in a medium size pot over medium heat. Continuously stir until the mixture comes to boil, then reduce heat and let ‘simmer’ for two more minutes; the mixture should begin to thicken. Sample and adjust the season as desired; add-in some shredded chicken or turkey if you like.
• 6

  Pour the stewed mixture over the baked crust and have the second piece of pie dough ready (already rolled-out.) Using a cookie cutter, stamp our four figures (holes) in the center of the crust.
• 7

  Carefully place the dough over the pie filling and decorate with the ‘cut-out’ figures. Bake for 25 to 30 minutes or until golden-brown; let cool for 10 minutes before serving.