posted by Debbie M 06-23-103 6:13 PM
Chicken Pot Pie
2 Cups Chicken, cooked and diced
1 Can of Cream of Chicken Soup
1 Can of Cream of Celery Soup
1 Potatoes, diced and cooked until just tender
2 Carrots, sliced and cooked until just tender
Onion, diced
Celery, sliced
Peas
About 1/4 Cup of Milk
Double Pie Crust
Total volume of vegetables should measure a little over 2 cups. Combine ingredients and spoon into a prepared pie crust. Cover with top crust. Crimp edges to seal. Slit top crust. Bake at 375-degrees until golden brown and filling bubbles. Approximately 45-60 minutes. Let sit for 10 minutes before serving.