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Chicken Pie - Chicken Pot Pie
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Recipe Information
Mrs. Wiggs

Serves/Makes:4 large servings

  • 1 box Pillsbury refrigerated pie crust (2 crusts)
  • 2 cups (475 ml) mixed vegetables, either canned or frozen
  • 1 cup (225 ml) chicken broth
  • 1 tbsp (15 ml) parsley
  • 2 tbsp (30 ml) dried onion
  • 1/2 tsp (2 ml) pepper
  • 1 tsp (5 ml) seasoned salt
  • 1-1/2 cups (350 ml) diced chicken or use 1 large can chicken
  • 1 10-1/2 oz (294 grm). can cream of chicken soup
  • Pam or other vegetable spray
  • Preheat oven to 425 degrees (225 C.).
  • Spray 9" pie pan with Pam, place one pie crust in bottom of pan.
  • In a large bowl put vegetables, chicken broth, parsley, onion, pepper, salt.
  • Microwave on high for 10 minutes, stirring every 2 to 3 minutes.
  • Add chicken and soup, stirring well.
  • Microwave 3 to 4 minutes.
  • Unroll other pie crust.
  • Pour mixture into prepared pie pan.
  • Top with other crust and crimp edges together.
  • Cut 2 to 3 slits in top crust.
  • Put a piece of aluminum foil on a 12" pizza pan.
  • Place pie on pizza pan.
  • Bake at 425 degrees (225 C.) for 25 to 30 minutes or until bubbly and brown.
  • Let sit 5 minutes before serving.
This is quick, easy, and good. Serve with tossed salad or fruit salad for a complete meal. Can be baked in an 8" or 9" square dish by accommodating the pastry to the dish.

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