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EASY CHICKEN POT PIE




Source of Recipe


My files


List of Ingredients




2 (9 inch) refrigerated pie crusts
1 (6 3/4 oz) can boneless chicken in broth, undrained and chopped
1 (16 oz) can mixed vegetables, drained
1 (10 3/4 oz) can cream of chicken soup, undiluted
¼ teaspoon pepper
¼ teaspoon poultry seasoning
¼ teaspoon celery flakes


Recipe



Place one pie crust in a 9 inch pie plate. Do not bake.

Combine chicken with remaining ingredients, and spoon into the pie crust. Moisten the edges with a little water, and place the remaining crust on top. Fold edges under and flute. Cut slits in the top of the pie.

Bake at 400° for 45-50 minutes. Let stand for 10 minutes before cutting and serving.