Busy Cooks Chicken Pot Pies Recipe

How to make it

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• Preheat oven to 400 degrees.
• In a large mixing bowl, combine the chicken, vegetables, and soups.
• Pour half the mixture into a nine-inch pie plate; repeat with the other half in another pie plate.
• Roll out the pastry to fit the tops of the pies.
• Cut slits in the pastry crusts
• Fit pastry over the tops of the filling.
• Trim and seal edges.
• Bake at 400 degrees for 25 to 30 minutes or until golden brown.
• NOTE: If you want, you can put one of the pies in an aluminum or other freezer-proof pie pan.
• Before baking, cover pie well and freeze for up to three months.
• To cook the frozen pie remove from the freezer 30 minutes before baking.
• Do NOT completely thaw.
• Cover the edges of the crust loosely with aluminum foil.
• Place pie on a baking sheet and bake at 425 degrees for 30 minutes.
• Reduce heat to 350 degrees and remove the foil.
• Bake 60 to 65 minutes more until golden brown.