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Chicken Pot Pie III
Chicken Pot Pie III
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Decadent chicken and potato soup pie with a hint of thyme, loaded with tender chicken and mixed veggies.
Ingredients:
  • 1 recipe pastry for a 9 inch double crust pie
  • 2 cups frozen mixed vegetables
  • 2 boneless, skinless chicken breast halves, boiled
  • 1 teaspoon dried thyme
  • 0.5 (10.75 ounce) can condensed cream of celery soup
  • 1 (10.75 ounce) can condensed cream of potato soup
Instructions:
  • Preheat the oven to 400 degrees F (200 degrees C) and neatly line a 9-inch pie dish with pastry.
  • Boil frozen mixed vegetables for 3 to 4 minutes, then drain.
  • Combine diced chicken with vegetables, thyme, celery soup, and potato soup in a large bowl, stirring until well mixed.
  • Pour the filling into the pastry-lined pie dish. Top with another layer of pie crust, seal, and flute the edges. Make decorative slits on the top crust to release steam while baking.
  • 1. Set the pie on a baking sheet and cover the crust edges with aluminum foil. Bake at 400°F (200°C) for 30 minutes. Uncover, then bake for another 30 minutes until golden brown. Let it cool for 5 minutes before serving.

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