Canned Chicken Pot Pie
This recipe is from BerksWeb's Authenic Berks County Recipes.
- 1 can of white chicken meat
- 1 can of Veg-All mixed vegetables
- 1 to 1-1/2 cans of chicken gravy
- 1 double frozen pie crust
- salt, pepper and sage, to taste
Preheat oven to 350°F.
Combine chicken (break up a bit with fork), Veg-All, gravy, and seasonings in a
mixing bowl. Seperate pie crusts and pour mixture into one. Place the other crust
on top and wait a few minutes for it to thaw a bit. Then pinch together. Bake for
30 minutes, until crust is done.
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