CHICKEN POT PIE (easy)

Posted by Kristi

Chicken Pot Pie (easy)

Refrigerated pie crust (kind in box in refrigerated section of grocery)
2 cups cooked chicken
1 can mixed vegetables, drained (if using frozen, heat before adding)
1 can cream of chicken soup
1 can cream of celery soup
½ cup milk
½ tsp poultry seasoning
½ tsp thyme
1/8 tsp cayenne pepper

Line deep dish pie pan with one crust.
Partially bake crust for 5-7 minutes at 425°.
Take crust out of oven.
Mix all ingredients in large bowl, then pour in bottom crust.
Cover with 2nd crust – pinch edges together to seal.
Cut 3 slits in top crust to vent steam.
Place pie pan on cookie sheet to catch any overflow.
Bake at 425° 30-40 minutes until golden brown.

I really prefer making this in Pampered Chef Stoneware (Pie Plate, or deep dish square baker)---the bottom crust is just as crispy and golden as the top.