Pastry for 9-in double crust pie
2 C mixed vegetables
2 boneless, skinless chicken breast halves, boiled
1 tsp dried thyme
2 cans condensed cream of potato soup
Preheat oven to 450 F. Line a 9-in pie dish with pastry. Dice chicken and place in a large bowl. Add vegetables, thyme, and potato soup. Stir together. Pour filling into pastry lined pie dish. Arrange top layer of pie crust, seal and flute the edges. Cut slits in the top. Place pie on cookie sheet. Bake at 450 F for 10 minutes. Reduce temperature to 350 F and bake for 45 minutes until golden brown.
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