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C.H. Spurgeon

Chicken Potpourri Pie

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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

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