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Unread post by mosinu »


2 packs of frozen pie crust (two per pack)
1 1/2 lbs of chicken tenderloins or breast
2 10oz cans One each of cream of chicken and cream of mushroom soup
2 One lb bags of frozen mixed vegetables
1/2 tsp minced garlic
1/2 tsp rosemary
3/4 tsp. sage(optional)
1/2 tsp.thyme
1/2 tsp. black pepper
3/4 tsp.parsley


1.In a large pot boil your chicken 25 mins.
2.stem you veggies or boil them until almost tender you could do this while your chicken is cooking. Set out your frozen pie crush to get a little soft
4. cut chicken into bite size pieces or shred once fully cooked
5. Add all the remaining ingredients to the chicken, gently mix until everything is evenly mixed
6.poke holes in all four of your pie crust with a fork.. be easy not to tear the crust
7. Divide the mixture between two of your shells. Gently remove the other two shells from their pans and place over top your filled crust, crimp the edges with your fingers or fork cut slits in the top of each pie
8.Place both pies on a baking sheet
bake at 450 degrees for 50 mins or until the pie crust is golden brown.. keep an eye on it since everyone's ovens are different

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