Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 3 cups | Diced cooked chicken |
| 1 can | (10-oz) cream of chicken soup |
| 1 can | (10.75-oz) chicken broth |
| ½ cup | Cooked English peas |
| ½ cup | Diced cooked carrots |
| \N \N | Salt and pepper |
| 1 \N | Pie crust |
Combine ingredients, except pie crust. Line a 1-½ quart casserole with thin pie crust. Pour in chicken mixture. Top with remaining crust, or make strips. Bake at 350 for 35 minutes or until brown. Serves 6. (Also good in individual pie pans for children.) Variation: Cook ½ cup diced potatoes and ½ cup diced onion in small amount of water until done. Add to chicken mixture.
MRS B.P. JACKSON (GEORGIA ETTA) HOLLY GROVE, AR
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .