Yield: 6 Servings
|1 pack||(11-oz) pie crust mix|
|2 cups||Cooked chicken; cut into bite-sized pieces (up to)|
|3 \N||Ribs celery; chopped|
|2 \N||Carrots; sliced|
|1 medium||Onion; chopped|
|\N \N||Pepper to taste|
|1 can||(8.5-oz) green peas; drained|
|1 can||(10.75-oz) cream of chicken soup|
|¾ cup||Chicken broth|
|1 \N||Jar (4-oz) pimiento; drained and chopped|
Mix pie crust according to package directions. Roll out half and cover the bottom of a 1-½ 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 350ø until crust top is golden brown. Yield: 6 to 8 servings.
ALLISON DENMAN HOLLAND
From <Traditions:ATasteoftheGoodLife>, by the Little Rock (AR) Junior League. Downloaded from Glen's MM Recipe Archive, .