Double Crust Chicken Pot Pie Recipe

• 2 (9") refrigerated pie crusts
• 1 (6 3/4 ounce.) can boneless chicken in broth, undrained & minced
• 1 (16 ounce.) can mixed vegetables, liquid removed
• 1 (10 3/4 ounce.) can cream of chicken soup, undiluted
• 1/4 teaspoon pepper
• 1/4 teaspoon poultry seasoning
• 1/4 teaspoon celery flakes

1. Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (don't bake).
2. Combine chicken and remaining ingredients; spoon into pie crust.
3. Moisten edges of pastry with water; place remaining crust on top.f Fold edges under and flute.
4. Cut slits in top.
5. Bake at 400 degrees for 45-50 min.
6. Let stand 10 min before serving.
7. Yield: One 9 inch pie.

boneless chicken, mixed vegetables, cream of chicken soup, pepper, poultry seasoning, celery flakes

Taken from cookeatshare.com/recipes/double-crust-chicken-pot-pie-34814 (may not work)