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Prep Time: 15 Minutes Cook Time: 40 Minutes |
Ready In: 55 Minutes Servings: 5 |
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I've been making this recipe since I was first married over 27 years ago and it is still a family favorite. I made a turkey for our first Christmas and used this for the leftovers after seeing the recipe in a Campbell's soup ad. Now we actually prefer it made with chicken, so I almost always roast 3 birds at a time so there will be leftovers to make 2 pies. This is wonderful served with cranberry sauce and with leftover mashed potatoes and gravy. The preperation time doesn't include making your pie crust. Ingredients:
1 cup onion, chopped |
1 cup frozen french style green bean |
1 cup carrot, peeled and sliced |
1/2-1 cup sliced celery (optional) |
1 -2 teaspoon dried thyme |
2 tablespoons butter |
1/2 teaspoon pepper |
1 (10 1/2 ounce) can campbell's golden mushroom soup |
2 cups chicken or 2 cups turkey, cooked and cubed, dusted with |
2 tablespoons flour |
1 (9 inch) double crust pie crusts, use your favorite recipe |
Directions:
1. Preheat oven to 375 degrees. Steam onion, carrots, celery with butter and spices until the carrots are tender, the microwave works great for this.
2. In a large bowl stir together the cooked veggies and all the other ingriedients.
3. Line a pie plate with the bottom crust, pour in filling, cover with top crust, turn under edges and crimp, cut steam holes in top crust. Bake 45 minutes, top crust should be lightly golden brown. NOTE: Recipe can be doubled to make 2 pies.
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