Tuesday, February 10, 2009

Since I love to cook, I will post a recipe now and then.  This is a quick and easy pie, and it reheats well also.  Luke loves it!!  

1 (8 oz) sour cream
1 (15 oz) Veg-All, drained
2 cups chopped chicken
1 can cream of chicken soup
1 Pillsbury pie crust
Preheat oven to 375.  Mix sour cream, Veg-All, soup and chicken.  In pie pan, place bottom crust.  Pour chicken mixture in and top with second crust.  Crimp edges and make 4 splits in top.  Cook for 45 minutes or until crust is golden brown

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