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DOUBLE CRUST CHICKEN POT PIE Recipe

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This recipe for DOUBLE CRUST CHICKEN POT PIE, by , is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Lori Jones
Added: Saturday, January 29, 2011

Category:
Category:

Ingredients:  
Ingredients:  
2 refrigerated pie crusts, unbaked
1 can mixed vegetables, drained
1 can boneless chicken, undrained and chopped
1 can cream of chicken soup
1/2 tsp. celery seed or celery flakes
1/4 tsp. poultry seasoning
1/4 tsp. black pepper
1/4 tsp. salt

Directions:
Directions:
Place one crust in a pie pan or similar size round baking dish. Stir together remaining ingredients and pour into pie shell. Moisten the edges of the crust and place second pie crust on top. Turn the crust edges under and flute the edges. Cut 6 slits into the top of the crust. Bake at 400 for 45-40 minutes.

 

 

 

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