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Martinsville, Virginia 24115
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Easy Chicken Pie
Contributed by: Judy Foley
2 pre-rolled, ready-made, refrigerated pie crusts
1 large or 2 small cans of cooked chicken
1 10 ounce can cream of chicken soup
1 can mixed vegetables
3?4 cup chicken broth
3 TBS flour
Salt and pepper, to taste
Preheat oven to 425 degrees. Line an 8- or 9-inch pan with the first crust.
Combine the chicken broth with the flour. In a bowl, mix the chicken broth mixture with the rest of the ingredients. Pour into the pastry-lined pan.
Cover with the second pie crust and slit for vents. Place on a cookie sheet. Bake on center rack for 40-50 minutes or until golden brown. Cover the pie edge with aluminum foil or a pie shield if it begins to brown too quickly. Let stand five minutes before serving.
(This recipe was contributed as part of a "Cook of the Week" feature.)