Description
A hot hearty chicken pot pie that is easy to fix.
Ingredients
- 1 recipe pastry for a 9 inch double crust pie
- 2 cups frozen mixed vegetables
- 2 boneless, skinless chicken breast halves, boiled
- 1 teaspoon dried thyme
- ½ (10.75 ounce) can condensed cream of celery soup
- 1 (10.75 ounce) can condensed cream of potato soup
Instructions
- Preheat oven to 400 degrees F (200 degrees C). Line a 9 inch pie dish with pastry.
- Blanch frozen mixed vegetables for 3 to 4 minutes. Drain.
- Dice chicken and place in a large bowl. Add vegetables
- thyme
- celery soup and potato soup. Stir together.
- Pour filling into pastry lined pie dish. Arrange top layer of pie crust
- seal and flute the edges. Cut slits in the top of the crust to allow for steam to escape.
- Place pie on cookie sheet. Put aluminum foil around the pie crust edges. Bake at 400 degrees F (200 degrees C) for 30 minutes. Remove foil and continue to bake for an additional 30 minutes until golden brown. Remove from oven and let stand for 5 minutes and then serve.
Servings: 8