This is an easy dinner to make a double or triple batch and freeze the extras before cooking.
2 deep dish pie crusts
1 cup cooked chicken
1 cup vegetables (I use corn, peas, and soy beans)
1 can cream of chicken soup
Seasonings- celery salt, sage, salt and pepper
Mix chicken, vegetables, soup, and seasonings- pour into 1 pie crust. Take the other pie crust out and let sit until soft. Place second crust on top of pie and crimp the edges. Poke holes in top to vent and cook in over according to crust instructions (I bake mine at 350 for about 1 hour).
This is such an easy recipe and my kids love it. Thanks for the recipe Julie!
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