EASY DOUBLE-CRUST CHICKEN POT PIE

Easy Double-Crust Chicken Pot Pie image

Double-crusted chicken pot pie.

Provided by Momma Higg

Time 45m

Yield 8

Number Of Ingredients 8

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Ingredients

4 cups chopped cooked chicken
1 (10.5 ounce) can condensed cream of celery soup
1 ¼ cups chicken stock
½ cup sour cream
1 teaspoon ground black pepper
½ teaspoon onion powder
¼ teaspoon garlic powder
1 (14.1 ounce) package double-crust pie pastry, thawed

Steps:

Preheat the oven to 350 degrees F (175 degrees C).
Mix chicken, condensed soup, chicken stock, sour cream, pepper, onion powder, and garlic powder together in a bowl.
Place one pie crust in a 9-inch pie plate. Pour filling on top and cover with remaining crust. Crimp the edges to seal the top crust.
Bake in the preheated oven until crust is golden brown, 30 to 35 minutes. Cover the edges with foil if needed, to protect from browning.

Nutrition Facts : Calories 449.4 calories, Carbohydrate 25 g, Cholesterol 65.3 mg, Fat 29 g, Fiber 2 g, Protein 21.2 g, SaturatedFat 8.6 g, Sodium 696.5 mg, Sugar 0.8 g