Email to Stella      

Entree: Hearty Chicken Vegetable Pie

Source of Recipe

Recipe Card from Pillsbury


List of Ingredients

1 package Pillsbury Pie Crusts
1 teaspoon flour
1 egg, lightly beaten
1 teaspoon poppy seeds
Filling:
1/3 cup all-purpose flour
1/4 teaspoon garlic powder
1/4 teaspoon pepper
3/4 pound boneless, skinless chicken breasts, cut into bite-size pieces (1 1/2 cups)
2 tablespoons vegetable oil
10 ounce can cream of chicken or mushroom soup
1/4 cup water
1 package Green Giant Frozen Oriental International Mixtures
10 ounce can mushroom pieces and stems, drained



Recipe

Adjust oven rack to lowest position. Heat oven to 400 degrees. Prepare pie crust according to package directions for Two Crust Pie using 9 inch pie plate. For filling, combine flour, garlic powder, and pepper in plastic bag. Add chicken pieces, shake bag to coat chicken. In large skillet, heat oil over medium-high heat. Add chicken and flour mixture. Cook until chicken is no longer pink. Stir in remaining filling ingredients. Heat just to boil. Pour into pie crust. Top with second crust and crimp edges. Brush with beaten egg and sprinkle with poppy seeds. Cut slits in top crust to vent. Bake for 45 to 50 minutes or until crust is golden brown and bubbling. Let stand 15 minutes before cutting.
YIELD: 6 Servings