1 (10 oz.) can Cream of Chicken Soup
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour
2 pie shells
1 1/2 cups frozen mixed vegetables, thawed
1 1/2 cups cubed, cooked chicken
3/4 cup chicken broth combined with 3 tablespoons flour
2 pie shells
Preheat oven to 400°F.
Mix soup, vegetable, chicken, and broth. (The mixture should be somewhat thick.) Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.
Mix soup, vegetable, chicken, and broth. (The mixture should be somewhat thick.) Put mixture into the bottom pie shell. Cover with the top pie crust and crimp to seal. Slice a few vent holes in the top.
Bake for 40 minutes or until golden. Cover pie edge with aluminum foil or a pie shield if it begins to brown too quickly.
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