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DOUBLE CRUST CHICKEN POT PIE Recipe

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This recipe for DOUBLE CRUST CHICKEN POT PIE is from Watterson Trail Church of Christ, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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 400º for 45-40 minutes.

 

 

 

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