https://youtube.com/watch?v=HFsGJcdRa0U%3Frel%3D0%22+allowfullscreen%3E%3C
Double Crust Chicken Pot Pie
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
45 mins
Servings:
4
Prep:
15 mins
Cook:
30 mins
Double Crust Chicken Pot Pie
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
- Preheat oven to 350°F/180°C.
- Thaw pastry shells at room temperature. Use one shell to line a deep dish pie plate.
- Thaw mixed vegetables in microwave.
- Combine vegetables, chicken, sage and mushroom soup; mix well.
- Pour filling over a pastry shell in the pie plate.
- 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.
- Bake for 30 minutes until filling is hot and the crust is golden brown.
- Cut into 4 wedges and serve immediately.