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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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