Wednesday, February 24, 2010
Chicken and Ham Pocket Pie
2 cups cooked chicken, diced
1 cup pre-cooked Ham, diced
3 cups fresh spinach, chopped
1/2 cup celery, diced
1/2 cup green onions, diced
16oz (2 blocks) soften cream cheese
1/2-1 tsp celery seed
1/4 tsp pepper
2 store bought pie crusts
Mix chicken, ham, spinach, onion, cream cheese, celery seed and pepper in a bowl.
Spray a 9 x13 dish with non-stick cooking spray. Form one of the pie crusts into the bottom of your dish. Place chicken mixture evenly over the pie crust. Using your pizza cutter slice the second crust into 1/2 inch slices then criss-cross over chicken mixture. Bake at 400 degrees for about 35-40 minutes. Keep an eye on your dish so you don't burn the crust. Serves 8
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