Chicken Pot Pie with Cheese Sauce
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch chunks
1 Tablespoon all-purpose flour
1 jar (1 pound) Ragu Double Cheddar Sauce
16 ounces frozen mixed vegetables, thawed
1 refrigerated pastry for single-crust pie
1. Preheat oven to 425°F.
2. In 2-quart casserole, toss chicken with flour. Stir in cheese sauce and vegetables.
3. Cover casserole with prepared pastry. Press pastry around edge of casserole to seal; trim excess pastry, then flute edges.
4. Cover with aluminum foil and bake 30 minutes. Remove foil and continue baking 20 minutes or until crust is golden and chicken is thoroughly cooked.
5. Let stand 5 minutes before serving.