Recipes: Deep-Dish Chicken Pot Pie
# Deep-Dish Chicken Pot Pie
## INGREDIENTS
1 (10-ounce) package frozen mixed peas, carrots and potatoes
1 small onion, chopped
2 cups chopped cooked chicken
1 (10-ounce) can cream of potato soup
1/3 cup milk
1/2 teaspoon poultry seasoning
1/4 cup chicken broth
2 unbaked (9-inch) deep-dish pie shells
**SERVES 6**
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## Make Ahead
Chop or cube leftover chicken and keep in the freezer to have on hand for recipes such as this easy to assemble pie.
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## VARIATION
Use small cookie cutters to create decorative crust cutouts. Cut out shapes and proceed as recipe directs in step 3.
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### 1
Preheat oven to 375°F. Combine thawed mixed vegetables and onion in a bowl; mix well.
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### 2
Add chicken, soup, milk and poultry seasoning to bowl; mix well. Add broth; mix well. Line a deep-dish pie plate with 1 pie shell. Spoon mixture into prepared pie plate.
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### 3
Place remaining pie shell over chicken mixture. Press to seal top and bottom pastry together. Trim off excess pastry.
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### 4
Crimp edge. Pierce top pastry in several places with a sharp knife to vent. Bake for 55 minutes or until golden brown.
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## Make It Quicker
• To keep the pie crust from becoming soggy, try brushing the bottom crust with egg whites before adding the filling. Be sure the oven has preheated for at least 15 minutes.
