Martinsville Bulletin, Inc.
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Martinsville, Virginia 24115
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Double Crust Chicken Pie
2 (9 inch) refrigerated pie crusts
1 can boneless chicken in broth , undrained
1 (16 ounce ) can mixed vegetables, drained
1 can cream of chicken soup
1/2 teaspoon celery flakes
1/4 teaspoon pepper
1/4 teaspoon salt
1/4 teaspoon poultry seasoning
Fit one piecrust into a 9 inch pie plate.Â Combine chicken and remaining ingredients; spoon into pie crust.Â Moisten edges of pastry with water; place remaining crust on top.Â Fold edges under, and flute.Â Cut slits in top.
Bake at 400 for 45 to 50 minutes.Â Let stand 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)