Chicken potpourri pie

8 Servings

Ingredients

QuantityIngredient
cupChicken;, cooked and deboned
4largesEggs;, hard boiled, sliced
1can(4 oz) mushrooms;, drained
½cupCanned peas
½cupCanned carrots;, sliced
1canCream of mushroom soup
1cupChicken gravy
1Pie shell and top; lightly baked

Directions

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@...> on Nov 18, 1997