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DOUBLE CRUST CHICKEN POT PIE
2 (9") ref
r
igerated pie crusts
1 (6 3/4 oz.) can b
o
neless chicken in
broth, undrained & chopped
1 (16 oz.) can mixed vegetables, drained
1 (10 3/4 oz.) can c
r
eam of chicken
soup, undi
l
uted
1/4 tsp. pepper
1/4 tsp. poultry seasoning
1/4 tsp. celery flakes
Fit 1 refrigerated pie crust in
t
o a 9 inch pie plate, according to package directions (do not bake).
Combine c
h
icken and remaining ingre
d
ients; spoon into pie crust.
Moisten edges of pas
t
ry with water; place rem
a
ining crust on top. Fold edges under and flute.
Cut
slits in top.
Bake at 400 degrees for
45-50 minutes.
Let stand 10 minutes bef
o
re serving.
Yield:
One 9
i
nch pie.
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CRISPY MUSTARD CHICKEN
2 tbsp. reduced calorie mayonnaise
2 tbsp. prepared mustard
1/4 c. wheat germ
1/3 c. fi
n
e
dry bread crumbs
1/2 tsp. g
r
ound thyme
1/4 tsp. salt
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