- 2 pie crusts
- 2 cups cooked, diced chicken
- 1 -15 oz. can mixed vegetables, drained (or frozen)
- 1 -10 oz can condensed cream of chicken soup
- 1/2 cup milk
Baking Instructions:
- Preheat oven to 350F.
- In a bowl, combine cooked chicken, vegetables, cream of chicken and milk
- Prepare one crust in bottom of pan and fill with mixture.
- Cover with second crust and crimp the edges to seal.
- Poke holes in top of crust.
- Back at 350F for 40-45 minutes or until crust is golden brown.
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