Double Crust Chicken Pot Pie

Great Tastes 2011/2012
Creamy chicken filling in a flaky crust – this is comfort food.

2 (2) frozen deep dish pastry shells
2 cup (500 mL) frozen mixed vegetables
2 cup (500 mL) diced cooked chicken
1 can (1) condensed cream of mushroom soup
1/4 tsp (1 mL) ground sage OR poultry seasoning

Preheat oven to 350F/180C.

Thaw pastry shells at room temperature. Use one shell to line a deep dish pie plate.

Thaw mixed vegetable in microwave.

Combine vegetables, chicken, mushroom soup and sage; mix well.

Pour filling over pastry shell in the pie plate. Use the pastry from the other shell to top the filling. Press the edges of the pastry together to seal it. Make 3-4 cuts in the top to let steam escape. Bake for 30 minutes until filling is hot and the crust is golden brown. Cut into 4 wedges and serve.

Variation: use 2 cups of finely diced fresh vegetables (onion, mushrooms, celery, etc) instead of frozen.

Courtesy of Manitoba Chicken Producers

Serve with: Rickard’s Dark (Beer, Canada) with a slice of orange or Rickard’s Red (Beer, Canada)