Yield: 8 Servings
|1½ cup||Chicken;, cooked and deboned|
|4 larges||Eggs;, hard boiled, sliced|
|1 can||(4 oz) mushrooms;, drained|
|½ cup||Canned peas|
|½ cup||Canned carrots;, sliced|
|1 can||Cream of mushroom soup|
|1 cup||Chicken gravy|
|1||Pie shell and top; lightly baked|
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