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Prep Time: 20 Minutes Cook Time: 40 Minutes |
Ready In: 60 Minutes Servings: 6 |
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This recipe came from my 1998-99 MOMS church cookbook. It is a very filling, comforting dish. Ingredients:
2 (10 ounce) cans cream of potato soup |
1 can veg-all, drained |
2 cups diced cooked chicken |
1/2 cup milk |
black pepper |
2 frozen 9 inch deep dish pie crusts |
1 egg, slightly beaten |
Directions:
1. Combine first 5 ingredients.
2. Spoon into prepared pie crust.
3. Cover chicken mixture with top crust.
4. Crimp edges to seal.
5. Slit top of the crust in several places.
6. Brush with egg.
7. Bake at 375 degrees for approximatley 40 minutes, or until top of pie crust is golden brown.
8. Cool 10 minutes and serve.
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