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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Ready made pie crusts make this homestyle Chicken pot pie extra easy. A 10-ounce package of frozen oven-roasted diced chicken, thawed, and a 16-ounce package of frozen vegetables can be substituted for the canned chicken and vegetables. Ingredients:
2 (9-inch) refrigerated pie crusts |
1 (6 3/4-oz.) can chicken, chopped |
1 (16-oz.) can mixed vegetables, drained |
1 (10 3/4-oz.) can cream of chicken soup |
1/2 teaspoon celery flakes |
1/4 teaspoon pepper |
1/4 teaspoon poultry seasoning |
Directions:
1. Fit one pie crust into a 9 pie plate. Combine chicken and remaining 5 ingredients in a bowl; pour into pie crust.
2. Moisten edges of pie crust with water; top with remaining crust. Fold edges under and crimp; cut slits in top. Bake at 400° for 45 to 50 minutes; let stand 10 minutes before serving.
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