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Tuesday, May 26, 2015
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Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575

EVDO DEPOT - Click for Website
Double Crust Chicken Pie
Contributed by:
  • 2 (9 inch) refrigerated pie crusts
  • 1 can boneless chicken in broth , undrained
  • 1 (16 ounce ) can mixed vegetables, drained
  • 1 can cream of chicken soup
  • 1/2 teaspoon celery flakes
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt
  • 1/4 teaspoon poultry seasoning
Fit one piecrust into a 9 inch pie plate.  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 for 45 to 50 minutes.  Let stand 10 minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)

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