| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Dairy, Eggs |
|
Mr. food, Mrfood2 |
1 |
servings |
INGREDIENTS
| 1 |
pk |
Folded refrigerated pie crust; (2 crusts) (15 |
|
|
; ounces) |
| 1 |
cn |
Reduced-fat condensed cream of chicken; (10 3/4 ounces) |
|
|
; soup |
| 1/4 |
c |
Milk |
| 3 |
c |
Cubed cooked chicken |
| 1 |
pk |
Frozen peas and carrots; thawed (16 ounces) |
| 1/2 |
ts |
Black pepper |
| 1 |
|
Egg; beaten |
INSTRUCTIONS
Preheat the oven to 425 degrees F. Unfold one pie crust and place in a
9-inch deep-dish pie plate, pressing the crust firmly against the
plate. In a large bowl, combine the soup, milk, chicken, peas and
carrots, and pepper; mix well. Pour into the crust, then place the
remaining crust over it. Trim and pinch the edges together to seal,
then flute, if desired. Brush the beaten egg over the top. Using a
sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45
minutes, or until the crust is golden. Allow to sit for 10 minutes
before serving.
Converted by MC_Buster.
NOTES : 6 to 8 servings
Converted by MM_Buster v2.0l.
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