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Chicken Pot Pie Recipe – Easy 4-Ingredient Canned Soup Hack

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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!

1 box refrigerated pie crusts
2 cups frozen mixed vegetables
1 can (18.6 oz) chicken pot pie style soup
2 tablespoons all-purpose flour


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 9-inch pie plate with bottom crust.

3: In 2-quart saucepan, 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 chunky type soup should work.

Source and Images: General Mills (Betty Crocker, Pillsbury, Tablespoon, Box Tops for Education, Que Rica Vida)


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