Chicken potpourri pie

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

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