Azith Evertoon
10-04-2005, 01:15 PM
4 pie crusts (frozen preferred)
1-2 cups of Chicken. Best thing to do is just buy some fried chicken breasts at the grocery, strip the meat off, then put them in the food processer for a few seconds, shred it up.
1 can peas (Le-seur)
1 can corn (white or yellow)
1 small can of mixed veggies
2 cans of cream of chicken soup
1 can of cream of mushroom soup (both campells)
Salt and pepper or Tony C.'s
Celery salt
in pot add all the soup, peas, corn, veggies,shreded chicken.
Add a decent sprinkling of celery salt and salt/pepper or Tony's to your taste.
Simmer for 30-45 minutes, stirring and making a good mix.
pour mixture into 2 pie shells. You will probably have some left over.
Take the 2 remaining pie shells and use them as 'lids' for the pies. Any extra dough, put aside for now.
Cut slices into the pie lids and cook or freeze, either way, when your ready to cook, just put them in at 325 for about an hour, maybe a little more. just look for the crust to cook all the way.
The extra pie crust you saved, roll flat, make into a taco shell shape, pour remaining mix into middle, and fold over to make a small pie, and pinch the crusts closed.
This is a very rich dish, and the mixture will be rather runny, but honestly thats when its best. it can be refridgerated but looses a little after reheating.
you might want to cut back a little on the cream of chicken if you find it too rich.
1-2 cups of Chicken. Best thing to do is just buy some fried chicken breasts at the grocery, strip the meat off, then put them in the food processer for a few seconds, shred it up.
1 can peas (Le-seur)
1 can corn (white or yellow)
1 small can of mixed veggies
2 cans of cream of chicken soup
1 can of cream of mushroom soup (both campells)
Salt and pepper or Tony C.'s
Celery salt
in pot add all the soup, peas, corn, veggies,shreded chicken.
Add a decent sprinkling of celery salt and salt/pepper or Tony's to your taste.
Simmer for 30-45 minutes, stirring and making a good mix.
pour mixture into 2 pie shells. You will probably have some left over.
Take the 2 remaining pie shells and use them as 'lids' for the pies. Any extra dough, put aside for now.
Cut slices into the pie lids and cook or freeze, either way, when your ready to cook, just put them in at 325 for about an hour, maybe a little more. just look for the crust to cook all the way.
The extra pie crust you saved, roll flat, make into a taco shell shape, pour remaining mix into middle, and fold over to make a small pie, and pinch the crusts closed.
This is a very rich dish, and the mixture will be rather runny, but honestly thats when its best. it can be refridgerated but looses a little after reheating.
you might want to cut back a little on the cream of chicken if you find it too rich.