Joy's Chicken Pot Pies

Total Time: 50 mins Preparation Time: 20 mins Cook Time: 30 mins

Ingredients

• Servings: 6
• 4 frozen pie crusts
• 1 1/2 cups cooked chicken (can use boiled, canned, leftovers from rotisserie chicken, etc)
• 1/2 cup shredded cheddar cheese
• 2 tablespoons margarine
• 1 small onion, diced
• 1/2 cup celery, finely diced
• 1/3 cup canned carrots, chopped
• 1/3 cup canned garden peas
• 3/4 cup chicken broth
• 1 (10 3/4 ounce) can cream of chicken soup
• 2 teaspoons dried parsley flakes
• 1 teaspoon worcestershire sauce
• salt & pepper

Recipe

• 1 place 2 pie crusts in oven on 350 degrees for about 7-8 minutes. these will be the bottom of your pot pies.
• 2 meanwhile, in a skillet, saute onion and celery in heated margarine until tender.
• 3 add all other ingredients (except for pie crusts) and mix well.
• 4 remove bottom pie crusts from oven and put half of mixture into each crust.
• 5 place one of the uncooked crusts upside down on top of each mixture. gently remove aluminum pan from each. press edges of top and bottom crusts to seal. cut a few small slits into top of each pie crust.
• 6 put both pies in oven and bake for 30 minutes at 400 degrees or until crust is browned.
• 7 hint: if you want to use fresh carrots and peas, you'll want to saute them in step 2 with the onions and celery to tenderize.