| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Eggs, Dairy |
|
Casseroles, Chicken, Entertain |
8 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Chicken;, cooked and deboned |
| 4 |
lg |
Eggs;, hard boiled, sliced |
| 1 |
cn |
(4 oz) mushrooms;, drained |
| 1/2 |
c |
Canned peas |
| 1/2 |
c |
Canned carrots;, sliced |
| 1 |
cn |
Cream of mushroom soup |
| 1 |
c |
Chicken gravy |
| 1 |
|
Pie shell and top; lightly baked |
INSTRUCTIONS
Combine all ingredients in bowl. Fill the pie shells with the meat filling
and cover with pie top. Bake in a 400 degree preheated oven until the
filling is thoroughly heated and the top is a l ight golden brown (about 20
minutes).
NOTES : This recipe is adequate for two large pies made in conventional 9
inch pans or one pie in a 9x13 pan. Fresh vegetables taste better, although
canned were recommended in the recipe.
Recipe by: The Apple Barn Restaurant, Knoxville/Pigeon Forge, TN
Posted to TNT - Prodigy's Recipe Exchange Newsletter by Patrice McClure
<works4mee@earthlink.net> on Nov 18, 1997
A Message from our Provider:
“There has to be more to life . . .”