Double Crust Chicken Pot Pie
Double Crust Chicken Pot Pie is an moderately easy dinner. Made with 2 (9-inch) refrigerated pie crusts, 1 (6 3/4 oz.) can boneless chicken in broth, chopped (or 2 small cans), 1 (16 oz.) can mixed vegetables, drained, 1 can cream of chicken soup and 1/2 tsp. celery flakes or 1/4 tsp. celery seed, this recipe delivers authentic, satisfying flavors. Great for entertaining guests or a cozy night in.
π Recipe adapted from RecipeNLG-Full
Fit 1 pie crust into 1 9-inch pie plate (according to package directions).
Do not bake.
Combine chicken and remaining ingredients.
Spoon into pie shell.
Moisten edges of pastry with water.
Place remaining crust on top.
Fold edges under and flute. Cut slits in top.
Bake at 400Β° for 45 to 50 minutes.
Let stand 10 minutes before serving.
π· Perfect Pairings
Complete your meal with these
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