Serves: 8
Total Calories: 236
Combine chicken, vegetables, soup, celery flakes, pepper and poultry seasoning pour into pie crust. Moisten the edges of the crust with water top with remaining crust. Fold edges under and pinch cut slits in top. Bake at 400 degrees for 45 to 50 minutes let stand 10 minutes before serving.
TIP: Use a muffin tin in place of individual casseroles when making mini pot pies, quiche or savory popovers. So quick & easy!
From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.
This Easy Chicken Pot Pie recipe is from the Gooseberry Patch: Meals in Minutes Cookbook. Download this Cookbook today.
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