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2 cups cooked chicken, diced (reserve 1 cup chicken broth) 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. 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. |