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DOUBLE CRUST CHICKEN POT PIE
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.
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.