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2 8.5-oz. cans of peas and carrots 2 or more c. cut up chicken (I use rotisserie chicken) 1 can cream of chicken soup with herbs 1/4 c. chopped onion 1/4 c. chopped celery 1/2 c. milk salt and pepper to taste 2 Pillsbury refrigerated ready-to-use pie shells Preheat oven to 350. Combine vegetables, chicken, soup, onion, and celery in a large mixing bowl. Mix well. Once blended, add milk, salt, and pepper. Put one pie shell in an oven-safe pie dish and fill with chicken mixture. Top with the other pie shell. Trim and seal the edges. Slit the top. Bake uncovered for 1 hour or until crust is golden brown. Let stand 10 minutes. Serve while hot. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |