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1 LB. COOKED BONELESS CHICKEN / TURKEY BREAST
2 CANS VEG-ALL, DRAINED (mixed veggies)
2 CANS CREAM OF CHICKEN SOUP
½ TSP POULTRY SEASONING
1 (4oz) PKG SHREDDED CHEDDAR CHEESE
(or whatever cheeses you have on hand)
1 PKG PIE CRUST (w/2 crusts)
MIX ALL INGREDIENTS TOGETHER. SET ASIDE. PLACE ONE CRUST INTO A
9-10” GLASS PIE PAN. POUR IN MIXTURE FILLING. PLACE THE OTHER PICE CRUST OVER FILLING. PRESS BOTTOM & TOP CRUST TOGETHER. CUT 3 OR
4 SLITS IN TOP CRUST.
PREHEAT OVEN TO 375,
BAKE PIE FOR ONE HOUR OR TILL BROWN & BUBBLY. ENJOY.
****Serve w/ fresh crusty bread & salad !
2 CANS VEG-ALL, DRAINED (mixed veggies)
2 CANS CREAM OF CHICKEN SOUP
½ TSP POULTRY SEASONING
1 (4oz) PKG SHREDDED CHEDDAR CHEESE
(or whatever cheeses you have on hand)
1 PKG PIE CRUST (w/2 crusts)
MIX ALL INGREDIENTS TOGETHER. SET ASIDE. PLACE ONE CRUST INTO A
9-10” GLASS PIE PAN. POUR IN MIXTURE FILLING. PLACE THE OTHER PICE CRUST OVER FILLING. PRESS BOTTOM & TOP CRUST TOGETHER. CUT 3 OR
4 SLITS IN TOP CRUST.
PREHEAT OVEN TO 375,
BAKE PIE FOR ONE HOUR OR TILL BROWN & BUBBLY. ENJOY.
****Serve w/ fresh crusty bread & salad !
