| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy |
|
Poultry |
6 |
Servings |
INGREDIENTS
| 1 |
pk |
(11-oz) pie crust mix |
| 2 |
c |
Cooked chicken; cut into bite-sized pieces (up to) |
| 3 |
|
Ribs celery; chopped |
| 2 |
|
Carrots; sliced |
| 1 |
md |
Onion; chopped |
| 1 |
ts |
Salt |
|
|
Pepper to taste |
| 1 |
cn |
(8.5-oz) green peas; drained |
| 1 |
cn |
(10.75-oz) cream of chicken soup |
| 3/4 |
c |
Chicken broth |
| 1 |
|
Jar (4-oz) pimiento; drained and chopped |
INSTRUCTIONS
Mix pie crust according to package directions. Roll out half and cover the
bottom of a 1-1/2 or 2 quart casserole dish. Cook chicken with the celery,
carrots, onions, salt and pepper. Drain. Add peas and place chicken and
vegetables in the bottom of the casserole over crust. Mix broth and chicken
soup with pimiento and pour over chicken and vegetables. Roll out remainder
of crust and cover the top with dough. Pierce the dough to let out steam
during cooking. Bake according to crust recipe directions. If you make your
own crust, bake at 350° until crust top is golden brown. Yield: 6 to 8
servings.
ALLISON DENMAN HOLLAND
From <Traditions: A Taste of the Good Life>, by the Little Rock (AR) Junior
League. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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