https://youtube.com/watch?v=HFsGJcdRa0U%3Frel%3D0%22+allowfullscreen%3E%3C

Double Crust Chicken Pot Pie

Clock Icon 45 mins |
Servings: 4 |
Prep: 15 mins |
Cook: 30 mins

https://youtube.com/watch?v=HFsGJcdRa0U%3Frel%3D0%22+allowfullscreen%3E%3C

Double Crust Chicken Pot Pie

Clock Icon 45 mins
Servings: 4
Prep: 15 mins
Cook: 30 mins

Double Crust Chicken Pot Pie

Clock Icon 45 mins
Servings: 4
Prep: 15 mins
Cook: 30 mins

Ingredients

Ingredients

  • 2 frozen deep dish pastry shells
  • 2 cups (500 mL) frozen mixed vegetables
  • 2 cups (500 mL) diced cooked chicken
  • 1 can condensed cream of mushroom soup
  • 1/4 tsp (1 mL) ground sage OR poultry seasoning

Method

  1. Preheat oven to 350°F/180°C.
  2. Thaw pastry shells at room temperature. Use one shell to line a deep dish pie plate.
  3. Thaw mixed vegetables in microwave.
  4. Combine vegetables, chicken, sage and mushroom soup; mix well.
  5. Pour filling over a pastry shell in the pie plate.
  6. Use the pastry from the other shell to top the filling. Press the edges of the pastry together to seal it. Make 3-4 cuts in the top to let steam escape.
  7. Bake for 30 minutes until filling is hot and the crust is golden brown.
  8. Cut into 4 wedges and serve immediately.