Easy Chicken Pot Pie😋

1 box Pillsbury™ refrigerated pie crusts, softened as directed on box 1 can (18.6 oz) Progresso™ Rich & Hearty chicken pot pie style soup 2 cups Green Giant™ Steamers™ frozen mixed vegetables, thawed, drained 2 tablespoons all-purpose flour Steps

Step 1 Heat oven to 425°F. Make pie crusts as directed on box for Two-Crust Pie, using 9-inch glass pie plate. Step 2 In 2-quart saucepan, heat soup, thawed vegetables and flour until warm. Spoon into crust-lined pie plate. Top with second crust; seal edge and flute. Cut slits in several places in top crust. Step 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. Cut into wedges.