Two Crust Chicken Pot Pie

8 ingredients
7 steps

Ingredients

  • 9-inch deep dish Pet-Ritz pie crust (2 in pkg.)
  • 1 lb. pkg. boneless chicken
  • 1 onion, diced
  • 1 celery stalk, diced
  • 2 carrots, diced
  • 2 small potatoes, diced
  • 1 small can LeSueur peas, drained
  • 1 can cream of mushroom soup

Directions

  1. 1
    Boil chicken in broth with onion and celery for 30 minutes. Remove chicken.
  2. 2
    Put vegetables in broth; simmer 20 minutes.
  3. 3
    Dice chicken; add soup and peas.
  4. 4
    Drain vegetables.
  5. 5
    Add to mixture. Pour in crust (only liquid is soup).
  6. 6
    Invert other crust and place on top.
  7. 7
    Bake at 350° for 45 minutes.

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