Sunday, November 8, 2009


1 refrigerated piecrust
1 can cream of chicken soup
½ teaspoon poultry seasoning
1 tablespoon cornstarch
1 can chicken
1 cup frozen mixed vegetables.

Defrost piecrust according to package directions.

Spray deep pie plate with cooking spray.

Pour chicken soup into bowl. Do not dilute. Sprinkle poultry seasoning and cornstarch over soup.  Using whisk, incorporate thoroughly.

Pour chicken and vegetables over soup mixture.  Stir well. 

Place mixture into pie plate and top with crust.

Moisten edge of pie plate with water. (Do this by running water over your finger, then running your finger on the pie plate.  This helps the crust stick to the plate.) Lightly pinch crust to edges of pie plate. Press a fork lightly all around the edge of the piecrust. Prick crust on top several times.  Place pie on baking sheet and bake 1 hour at 350º.  Check it every 15 minutes to see if it has browned.  Once the crust is brown, place a sheet of aluminum foil on top to prevent it from burning.

Remove from oven and let it sit for 10 minutes before cutting.

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