Chicken Pot Pie

Pastry for a nine-inch double crust pie
2 cups mixed frozen vegetables
2 boneless, skinless chicken breasts, or 4 boneless, skinless chicken thighs, boiled and chopped
1 TSP thyme
1 TSP summer savory
1/2 can cream of mushroom soup
1 can cream of potato soup

1. Preheat oven to 400 degrees. Line pie pan with pastry

2. Steam vegetables for 3 minutes, and drain.

3. Combine chicken, veggies, thyme, savory and soups in a bowl.

4. Fill pie shell, cover with another crust, crimp edges, and cover in foil. Bake for 30 minutes, then remove foil and bake an additional 30 minutes. Remove from over, let stand, and serve.

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Country Ribbon Inc. P.O. Box 803 902/907 East White Hills Road St. John's, NL A1C 5L7 Tel: (709) 722-3751 Fax: (709) 722-7813 info@countryribbon.com
Country Ribbon Feed Division P.O. Box 218 1273 Topsail Road Mount Pearl, NL A1N 2C2 Tel: (709) 368-3193 Fax: (709) 368-7994