Chicken Pie

Name: Chicken Pie
Ingredients: 1 whole fryer, baked and cut up or rotisserie, deboned; 1 small onion, diced; 1 large can Veg-All; 1 can cream of celery soup (regular or low-fat); 1 c. chicken broth; 1/2 lb. blanched asparagus, cut into 1-inch bites; 1 pkg. refrigerated pie crust (1 or 2 pieces); 1 c. whole or skim milk

8 ingredients

5 steps

Ingredients

1 whole fryer, baked and cut up or rotisserie, deboned
1 small onion, diced
1 large can Veg-All
1 can cream of celery soup (regular or low-fat)
1 c. chicken broth
1/2 lb. blanched asparagus, cut into 1-inch bites
1 pkg. refrigerated pie crust (1 or 2 pieces)
1 c. whole or skim milk

Directions

1

After chicken meat has been deboned, combine all vegetables, soup, meat, chicken broth and milk into large mixing bowl.
2

Stir well.
3

Roll out one layer of crust very thin with a rolling pin and then place into an 8 x 8 square pan or a pie pan.
4

Continue by pouring filling mixture on top of crust and then roll top layer before placing it on top of filling.
5

Be sure to cut slits in top dough before baking at 350° for at least 1 hour.