Classic Double Crust Chicken Pot Pie
Equipment
- 9-inch pie plate
Ingredients
- 2 9-inch refrigerated pie crusts
- 1 can 6 3/4 oz boneless chicken in broth, undrained and chopped
- 1 can 16 oz mixed vegetables, drained
- 1 can 10 3/4 oz cream of chicken soup, undiluted
- ¼ teaspoon black pepper
- ¼ teaspoon poultry seasoning
- ¼ teaspoon celery flakes
Instructions
- Preheat your oven to 400°F (200°C).
- Fit one refrigerated pie crust into a 9-inch pie plate according to package directions.
- Do not bake.
- In a mixing bowl, combine the chopped boneless chicken (with its broth), drained mixed vegetables, cream of chicken soup, black pepper, poultry seasoning, and celery flakes.
- Mix well.
- Spoon the chicken and vegetable mixture into the prepared pie crust in the pie plate.
- Moisten the edges of the pastry with water.
- Place the remaining pie crust on top of the filling.
- Fold the edges under and flute to seal.
- Cut slits in the top crust to allow steam to escape during baking.
- Bake in the preheated oven for 45-50 minutes or until the crust is golden brown and the filling is bubbly.
- Let the pie stand for 10 minutes before serving.
Notes / Tips / Wine Advice:
Wine Advice:
Pair this classic comfort food with a light-bodied red wine such as Pinot Noir or a fruity white wine like Chardonnay to complement the savory flavors of the pie filling.Nutritional Information
Calories: 380 kcal | Carbohydrates: 34 g | Protein: 10 g | Fat: 23 g | Fiber: 2 g | Sugar: 2 g
