Double Crust Chicken Pot Pie - cooking recipe

Ingredients

2 (9-inch) refrigerated pie crusts
1 (6 3/4 oz.) can boneless chicken in broth, chopped (or 2 small cans)
1 (16 oz.) can mixed vegetables, drained
1 can cream of chicken soup
1/2 tsp. celery flakes or 1/4 tsp. celery seed
1/4 tsp. pepper
1/4 tsp. poultry seasoning

Preparation

Fit 1 pie crust into 1 9-inch pie plate (according to package directions).
Do not bake.
Combine chicken and remaining ingredients.
Spoon into pie shell.
Moisten edges of pastry with water.
Place remaining crust on top.
Fold edges under and flute. Cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes before serving.