Convenient Chicken Potpies
4 cups cubed cooked chicken
4 cups frozen mixed vegetables, thawed
2 cans (18-1/2 ounces each) ready-to-serve cream of potato soup
1 package (15 ounces) refrigerated pie pastry
In a large bowl, combine the chicken, vegetables and soup. Divide
between two 9-in. pie plates. Roll out pastry to fit top of pies. Cut
slits in pastry. Place over filling; trim, seal and flute edges.
Bake one potpie at 400° for 25-30 minutes or until golden brown.
Cover and freeze the remaining potpie for up to 3 months.
To use frozen potpie: Cover edges of crust loosely with foil;
place on a baking sheet. Bake at 425° for 30 minutes. Reduce heat to
350°; remove foil. Bake 60-65 minutes longer or until golden brown.
Yield: 2 potpies (6 servings each).
HUGS JANET
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