Chicken Pot Pie
Cakes & Frosting Recipes
Cool Treat Recipes
Side Dish Recipes
1 package 15 ounces folded refrigerated pie crust (2 crusts)
Preheat the oven to 425 degrees F. Unfold one pie crust and place in a 9-inch deep-dish pie plate, pressing the crust firmly against the plate. In a large bowl, combine the soup, milk, chicken, peas and carrots, and pepper; mix well. Pour into the crust, then place the remaining crust over it. Trim and pinch the edges together to seal, then flute, if desired. Brush the beaten egg over the top. Using a sharp knife, cut four 1-inch slits in the top. Bake for 40 to 45 minutes, or until the crust is golden. Allow to sit for 10 minutes before serving.
Makes 6 to 8 servings
Copyright A View of America 1998 all rights reserved any and all content on this site is protected by law. Any use without written permission is strictly prohibited.