HEARTY HOMESTYLE CHICKEN POT-PIE

By curly

Ingredients

• 1 10 oz. can Valley Fresh Premium Chunk Chicken, drain
• 1 15 oz package refrigerate pie crusts
• 3 Tbsp. butter or margarine
• 1/2 cup each diced peeled potatoes and chopped onions
• 1/4 cup slice celery
• 1/2 cup frozen peas and carrots
• 1 10-3/4 oz. can condensed cream of chicken soup
• 1/8 tsp. ground white pepper
• 1/4 tsp. each ground sage and rosemary, crushed

Preparation

Step 1

Pastry: Bring pie crusts to room temperature, per box instructions.

Filling: Melt butter in large saucepan. Add all vegetables and sauté 5 minutes. Combine soup, herbs, spices, and Valley Fresh Chicken and stir into vegetable mixture. Unfold one pie crust and fit into pie plate. Fill with mixture and cover with second pie crust. Trim crust if necessary and press edges with fork. Bake 10 minutes at 400, then reduce heat to 350 for an additional 40 minutes.