CHICKEN POT PIE


6 cups cubed cooked chicken
3 cans (10 3/4 oz. each) condensed cream of chicken soup
2 packages (16 oz. each) frozen mixed vegetables, thawed
1 1/2 teaspoons poultry seasoning
1 package (15 oz.) refrigerated pie crusts

Preheat oven to 425 degrees F. Line two 8x8x2-inch baking pans with Reynolds Wrap Heavy Duty Aluminum Foil.

In large bowl, combine chicken, soup, vegetables and poultry seasoning; mix well. Spoon into baking pans.

Soften pie crusts following package directions. Using a small cookie cutter, make cut outs in pie crust or cut slits in top of crust to vent steam. Place one crust on top of each filling. Fold edges of pie crust under slightly to fit pan; flute, if desired.

TO SERVE NOW:
Bake one casserole 40 to 45 minutes or until crust is golden brown.

TO FREEZE:
Cover second casserole with a sheet of foil. Fold edges of bottom and top foil sheet together to make a packet; freeze. When frozen solid, remove baking pan from freezer.

Preheat oven to 400 degrees F.

To bake:
Return frozen foil packet to original baking pan. Remove top foil sheet from casserole.

Bake 1 1/4 hours or until filling is hot.

THE REYNOLDS KITCHENS TIP:
The quickest way to line a pan is to turn the pan upside down; press a sheet of Reynolds Wrap Heavy Duty Aluminum Foil around it. Remove the foil. Flip the pan over and drop the formed foil liner inside.

Servings: 12
Source: Reynolds Kitchens