Preparation Time: 10 minutes

Cook Time: 35 minutes

Cut: Cooked Chicken


2 frozen deep dish pastry shells
2 cups (500 ml)  frozen mixed vegetables
2 cups (500 ml) cooked diced Manitoba chicken
1 can condensed cream of mushroom soup
1/4 tsp (1.25 ml) ground sage OR poultry seasoning


Preheat oven to 350F.

Thaw pastry shells at room temperature.  Use one to line a deep dish pie plate.

Thaw the vegetables in the microwave.  Combine vegetables, chicken, sage and mushroom soup; mix well.

Pour mixture over pastry shell in the pie plate.  Cut the second pastry shell into 1/2 inch strips. Lay some of the strips over the filling, leaving about 1/2 to 3/4 inch between strips. Lay the remaining strips in the opposite direction, weaving them over and under the other strips.   Press the ends of the strips into the bottom crust to seal them in place.

Bake for 30 minutes until filling is hot and the crust is golden brown.  Remove from oven and let stand 10 minutes before cutting into 6 wedges.

As seen on Great Tastes of Manitoba, 2011/2012