DOUBLE CRUST CHICKEN POT PIE

DOUBLE CRUST CHICKEN POT PIE

2 (9") refrigerated pie crusts

1 (6 3/4 oz.) can boneless chicken in broth, undrained & chopped 1 (16 oz.) can mixed vegetables, drained

1 (10 3/4 oz.) can cream of chicken soup, undiluted 1/4 tsp. pepper

1/4 tsp. poultry seasoning 1/4 tsp. celery flakes

Fit 1 refrigerated pie crust into a 9 inch pie plate, according to package directions (do not bake). Combine chicken and remaining ingredients; spoon into pie crust. Moisten edges of pastry with water; place remaining crust on top. Fold edges under and flute. Cut slits in top. Bake at 400 degrees for 45-50 minutes. Let stand 10 minutes before serving. Yield: One 9-inch pie.