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3 large potatoes peeled and cut
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
1 can milk
2 Tablespoons Onion
Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the vegetables. Add the chicken then the chicken soup mix well the
mixture should be thick but not too thick. For the crust make the biscuit recipe in this book and roll thin. Center the crust on top of the pie and
brush the top with butter. Bake at 350F for 20 to 25 minutes until the top is nice and brown.
2/3 cup frozen peas
1 large can chicken drained
4 carrots cut small
2 cans of cream of chicken soup
1 can milk
2 Tablespoons Onion
Cook onions, potatoes, and carrots till totaly cooked in boiling water. Drain the vegetables. Add the chicken then the chicken soup mix well the
mixture should be thick but not too thick. For the crust make the biscuit recipe in this book and roll thin. Center the crust on top of the pie and
brush the top with butter. Bake at 350F for 20 to 25 minutes until the top is nice and brown.