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Categories:
chicken broth from chicken onion potatoes carrots peas cream of chicken soup salt pepper butter pie crusts
Viewed: 80 - Published at: 2 years agoIngredients
- 3 c. cooked, diced chicken
- broth from chicken
- 1 c. diced onion
- 2 c. diced potatoes
- 1 c. diced carrots
- 1 can English peas
- 1 can cream of chicken soup
- 1 tsp. salt
- 1/2 tsp. pepper to taste
- 1/2 stick butter
- 2 (9-inch) pie crusts, thawed
Method
- Put diced chicken in pan; cover with broth (add some water if needed). Add onion, potatoes and carrots. Cook slowly for 10 minutes. Add English peas, soup, salt and pepper. Place one pie crust in the bottom of a round casserole dish. Put mixture in and cover with the top crust. Dot with butter and bake at 375° for 50 to 60 minutes.
