CONVENIENT CHICKEN POTPIES
Yields 2 potpies (6 servings each)
4 cups cubed cooked chicken
4 cups frozen mixed vegetables, thawed
2 cans (18-1/2 oz. each) ready-to-serve cream of potato soup
1 pkg. (15 oz.) 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.  Cover and freeze remaining potpie for up to 3 months.

To use frozen potpie:  Remove from the freezer 30 minutes before baking (do not thaw).  Cover edges of crust loosely with foil; place on baking sheet.  Bake at 425 for 30 minutes.  Reduce heat to 350; remove foil.  Bake 60-65 minutes longer or until golden.
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