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Chicken Pot Pie
Submitted by: Gina Fletcher- Wisconsin
2 C. diced or chopped cooked chicken breast
2 C. Cream of Potato Soup
1 15-16 oz. C. Veg-All vegetables
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1 Reg.Size C. cut green beans
1/2 C. Milk
Double Pie Crust
1 egg
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Pre-heat oven to 375 degrees. In large bowl mix together the chicken, soup, Veg-all,
green beans and milk. Mix together and then pour into unbaked pie shell. Then very carefully, place the
other pie shell on top and crimp the edges together with a fork. Beat egg in small dish and with pastry
brush, brush the top of the pie shell with the beaten egg. Bake at 375 for 35-40 minutes, until golden
brown. Remove from oven and let cool for five minutes. Cut and serve warm. I serve this with garden fresh
tomato slices and fruit salad. Note: The Pet Ritz deep dish pie crusts do wonderful and the crust is nice
and flakey.
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