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Chicken Pot Pie II Recipe

   
 

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     Chicken Pot Pie II

Category   Entrees - Maindishes
Sub Category   None
Servings   8
Ingredients
2 pie crusts
2 cups mixed frozen vegetables
2 boneless, skinless chicken breast halves, boiled
1/2 tsp. dried thyme
1/2 can condensed cream of celery soup
1 can condensed cream of potato soup
 
Instructions
Preheat oven to 400 degrees. Spray with cooking spray and line a 9 inch pie dish with one of the pie crusts.
Blanch frozen mixed vegetables for 3-4 minutes, drain.
Dice chicken and place in a large bowl. Add vegetables, thyme, celery and potato soup. Stir together. Pour filing 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 tin foil around the pie crust edges. Bake @ 400 degrees 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 before serving.


Originally Submitted 10/21/2011





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