Please remember that I don’t eat this stuff so I did not make this recipe. I’m just posting so you can try it!
INGREDIENTS:
1 box
2 cups
1 can (18.6 oz)
2 tablespoons
DIRECTIONS:
1: Heat oven to 425°F. Soften pie crusts as directed on box. Thaw the mixed vegetables and drain if there is any liquid.
2: Line a with bottom crust.
3: In , heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust and 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.
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Darlene’s Tips: You can toss in some leftover cooked chicken if you want. Try this with other flavors of soup too. Any should work.
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