Recipe for Double Crust Chicken Pot Pie


2 9 refrigerated pie crusts
6 1/4 oz can boneless chicken w/broth
16 oz can mixed veggies, drained
1 can cream of chicken soup
1/2 teaspoon celery flakes
1/4 teaspoon pepper
1/4 teaspoon poultry seasoning


Put one crust on bottom of greased pie pan. Mix other ingrediants in separate bowl and pour into crust. Moisten edge of crust with water and place other crust on top. Cut slits in top crust. Bake at 400 for 40 - 50 minutes until golden brown on top. Let stand 10 minutes.

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