Source:

Mrs. Wiggs

Serves/Makes:4 large servings

Ingredients

• 1 box Pillsbury refrigerated pie crust (2 crusts)
• 2 cups (475 ml) mixed vegetables, either canned or frozen
• 1 cup (225 ml) chicken broth
• 1 tbsp (15 ml) parsley
• 2 tbsp (30 ml) dried onion
• 1/2 tsp (2 ml) pepper
• 1 tsp (5 ml) seasoned salt
• 1-1/2 cups (350 ml) diced chicken or use 1 large can chicken
• 1 10-1/2 oz (294 grm). can cream of chicken soup
• Pam or other vegetable spray

Preparation

• Preheat oven to 425 degrees (225 C.).
• Spray 9" pie pan with Pam, place one pie crust in bottom of pan.
• In a large bowl put vegetables, chicken broth, parsley, onion, pepper, salt.
• Microwave on high for 10 minutes, stirring every 2 to 3 minutes.
• Add chicken and soup, stirring well.
• Microwave 3 to 4 minutes.
• Unroll other pie crust.
• Pour mixture into prepared pie pan.
• Top with other crust and crimp edges together.
• Cut 2 to 3 slits in top crust.
• Put a piece of aluminum foil on a 12" pizza pan.
• Place pie on pizza pan.
• Bake at 425 degrees (225 C.) for 25 to 30 minutes or until bubbly and brown.
• Let sit 5 minutes before serving.

Comments

This is quick, easy, and good. Serve with tossed salad or fruit salad for a complete meal. Can be baked in an 8" or 9" square dish by accommodating the pastry to the dish.