DOUBLE CRUST CHICKEN POT PIE
Instructions:
- 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
- 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.
- 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.