Ingredients
Instructions
- Allow pie crusts to sit at room temperature 15-20 minutes.
- (Or microwave on defrost 1 min) Preheat oven to 350.
- Place bottom pie crust in 8-9" pie pan.
- Stir chicken, vegetables and soup until mixed well.
- Spread evenly into pie shell.
- Cover with top pie crust and flute the edges or pinch together with a fork to connect top and bottom crusts.
- Poke small hole in center of top crust and make four 1/2" slits, evenly spaced.
- Bake at 350 for 30 minutes or until crust is brown and filling is warmed through
- Lower temperature to 325 degrees and bake an additional 15 minutes.