2 cups cooked chicken, diced (reserve 1 cup chicken
5 ounces frozen peas
2 boiled eggs, sliced
2 tablespoons sliced pimiento
Salt and pepper, to taste
2 (9-inch) deep dish pie crusts
1/4 cup margarine, melted
1/2 cup chopped celery
1 can cream of mushroom soup
1 egg, beaten
1 (16-ounce) can mixed vegetables, drained
Place chicken, peas, eggs, pimiento, salt, and pepper in one
unbaked pie crust. Saute celery in melted margarine. Combine
soup, celery, and broth; pour over chicken. Place second pie crust
over mixture and seal edges. Brush top with beaten egg. Bake at
350 degrees for 30 minutes.
Yield: 4 servings.
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