1 1/2 c Chicken;, cooked and deboned
4 lg Eggs;, hard boiled, sliced
1 cn (4 oz) mushrooms;, drained
1/2 c Canned peas
1/2 c Canned carrots;, sliced
1 cn Cream of mushroom soup
1 c Chicken gravy
1 Pie shell and top; lightly
-baked
Combine all ingredients in bowl. Fill the pie shells with the meat filling
and cover with pie top. Bake in a 400 degree preheated oven until the
filling is thoroughly heated and the top is a l ight golden brown (about 20
minutes).
NOTES : This recipe is adequate for two large pies made in conventional 9
inch pans or one pie in a 9×13 pan. Fresh vegetables taste better, although
canned were recommended in the recipe.
Yields
8 Servings