Great Value Frozen Deep Dish Pie Crusts, Two 9-inch Pie Crust & Pans, Vegetarian 16 oz

These deep dish crusts are tasty, flaky, and thick. Very Budget friendly!! In the fall and winter, I make chicken pot pie and sometimes a beef pot pie (convenience). These deep dish shells are perfect for holding everything in. They cook perfectly. And leftover hold its shape, texture, and taste. We are not much of dessert pie eaters, but this would make a delicious apple pie. ✔️ Beef Pot Pie: 1 pk of deep dish pie shells. 2- 15oz or 1- 38 oz can of beef stew. Pour into pie shell. Cover with other pie shell. Crimp edges, if you can. Sometimes, I just place the 2nd shell on top. Slice 3 slits in top crust. Don't worry if the top shell breaks. It's going to collapse. Cook 40 to 50 minutes, you be the judge. ❤️ Chicken Pot Pie. 1 pk deep dish shells. Chicken, I use left over rotisserie chicken from the deli. But whatever chicken you want to use. Frozen veggies, peas, carrots, corn ,green beans (helps cut down the sodium). Diced potato, canned, raw, frozen, whatever. 1 can of low sodium condemned chicken and 1 can of low sodium condensed celery or mushroom. I prefer celery, so I changed it. Cook 40-50min, you be the judge.