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Double Crust Chicken Pot Pie Recipe
by CookEatShare Cookbook

Double Crust Chicken Pot Pie

Avg. 0/5 0 votes


	Servings: 6

Ingredients

2 refrigerated pie crusts

Directions

Mix: 1 (16 ounce.) can mixed vegetables, liquid removed 1 (10 3/4 ounce.) can cream of chicken soup, undiluted 1/2 teaspoon celery flakes 1/4 teaspoon pepper 1/4 teaspoon poultry seasoning
Mix and pour into unbaked pie shell, top with other pie shell and cut slits in top. Bake at 400 degrees for 45 to 50 min.