Chicken Pie
Ingredients
- 2 Deep Dish pie crusts (frozen)
- 2 folded pie crusts (Pillsbury type)
- 1 stick margarine
- 1 can cream of celery soup (low fat version works well)
- 1 can cream of chicken soup (low fat version works well)
- 1 C. water (reserved from cooking chicken or canned chicken broth)
- 1 ½ lb. cooked chicken (bite size pieces) – about 4 breasts
Directions
- Put chicken in bottom of pie crusts.
- Salt & Pepper to taste.
- Arrange slices of margarine over chicken
- Mix soups and water with mixer to make a “smooth” liquid. Pour over chicken.
- Lay folded pie crusts over pies and flute edges
- Bake at 350 degrees – 30-40 minutes.
Can freeze – but freeze immediately before frozen pie crust starts thawing. When baking–put in oven frozen and cook about 1 hour.