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Prep Time: 10 Minutes Cook Time: 30 Minutes |
Ready In: 40 Minutes Servings: 6 |
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This is a recipe I adopted. I didn't have the original stuff for the crust, so I changed it and loved it. Also it makes enough filling you can make two or freeze half for a easy meal later (that's what I do). Hope you enjoy. Ingredients:
2 cooked chicken breasts |
1 (15 ounce) can veg-all |
0.5 (15 ounce) can peas |
0.5 (15 ounce) can green beans |
0.75 (15 ounce) can corn |
2 (15 ounce) cans cream of chicken soup, undiluted |
9 inches deep dish pie shells (frozen kind) |
1 cup pancake mix |
3/4 cup milk |
Directions:
1. Bake pie crust on 350°F for 6-8 minutes until slightly brown.
2. Cut your chicken breast up into desired size (I boil mine for fast cooking).
3. In bowl add chicken, veg-all, peas, corn, green beans, and cream of chicken, Mix well.
4. Add salt and pepper to taste.
5. Pour 1/2 into one pie crust and freeze the other half.
6. In other bowl mix pancake mix and milk.
7. Pour over chicken mixture.
8. Bake until golden brown, about 30 minutes.
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