1 can cream of celery
1 can cream of chicken
1 lg. can veg-all, drained
2 refrigerated pie crusts
1 tsp. thyme
1 lb. chicken breasts, cubed
Cook the chicken breasts in some water in a sauce
pan. When the chicken is done, cut into
cubes. Mix the soups, veg-all, thyme,
and chicken. Put the bottom pie crust
into the pie plate, pour in the filling, and then cover with the top pie
crust. Cut some slits in the top crust
for ventalation. Beat 1 egg and then brush it on the crust. Bake at 375® for 45 mins.
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