Pastry for 2 crust 9 inch pie
1 can cream of chicken soup
1 8oz package cream cheese, softened
16 oz package frozen mixed vegetables
3 cups cooked diced chicken
In large bowl combine soup and softened cream cheese. Mix well.
Stir in vegetables and chicken and scoop into pastry lined pie.
Cover with top crust, seal, vent.
Cover edges with foil to prevent browning.
Bake at 425 for 35-40 minutes.
Remove foil halfway through baking.
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