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Double Crust Chicken Pot Pie
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2 (9") refrigerated pie crusts 1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped 1 (16 oz.) can mixed vegetables, drained 1 (10 3/4 oz.) can cream of chicken soup, undiluted 1/4 tsp. pepper 1/4 tsp. poultry seasoning 1/4 tsp. celery flakes Directions : Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9 inch pie. Contributed by : D Rhadika |
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