Ingredients:
1 (12 1/2 ounce) cans white chicken meat, drained
1 (10 1/2 ounce) cans cream of chicken soup ( reduced fat)
1 (29 ounce) cans veg-all homestyle large-cut vegetables, drained
1 (15 ounce) packages refrigerated pie crusts ( 2 crusts)
1 1/2 teaspoons dried celery flakes ( can sub 1/2 tsp. dried parsley if you must)
salt and pepper
Directions:
Preheat oven to 425.
Place one of the room temperature pie crusts in a glass pie pan, pressing to bottom and sides of the pan.
Combine chicken, veggies, soup, celery flakes and salt and pepper to taste.
Pour into pie crust.
Top with the second pie crust, turning under edges, crimping, and puncture top crust with a knife about 4 times.
Bake for 25-30 minutes.
Servings: 4-6
Time preparation: 10 min.
Time total: 35 min.