Yield: 8 Servings
| Measure | Ingredient |
|---|---|
| 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