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1 lb. boneless chicken breast 2 cans cream of chicken soup 1 can Veg-All vegetables 1 pkg. Pillsbury refrigerated pie shells Boil chicken until tender; cool and dice in a large bowl. Add soup, Veg-All (drained), chicken and 1/2 cup milk; season with salt and pepper or Mrs. Dash. Line a 9-inch pie plate with unbaked pie shell. Pour mixture in pie shell. Top with the second crust and seal the edges. Bake at 350 degrees until brown, about 45 minutes. 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. |