Double Crust Chicken Pot Pie - cooking recipe

Ingredients

2 (9-inch) refrigerated pie crusts or homemade
1 (6 3/4 oz.) can boneless chicken in broth (undrained), chopped
1 (16 oz.) can mixed vegetables
1 (10 3/4 oz.) can cream of chicken soup
1/2 tsp. celery flakes
1/4 tsp. pepper
1/4 tsp. poultry seasoning

Preparation

Combine chicken and remaining ingredients.
Spoon into one pie crust.
Put on top crust; flute edges and cut slits in top.
Bake at 400\u00b0 for 45 to 50 minutes.
Let stand 10 minutes.