Chicken Potpourri Pie

  • 1-1/2 cup Chicken;, cooked and deboned
  • 4 lg Eggs; hard boiled, sliced
  • 1 can (4 oz.) mushrooms; drained
  • 1/2 cup Canned peas
  • 1/2 cup Canned carrots;, sliced
  • 1 can Cream of mushroom soup
  • 1 cup Chicken gravy
  • 1 Pie shell and top; lightly baked image placeholder

Combine all ingredients in bowl. Fill the pie shells with the meat filling and cover with pie top. Bake in a 400° F preheated oven until the filling is thoroughly heated and the top is a l ight golden brown (about 20 minutes).

NOTES: This recipe is adequate for two large pies made in conventional 9 inch pans or one pie in a 9x13-inch pan. Fresh vegetables taste better, although canned were recommended in the recipe.

Source: The Apple Barn Restaurant, Knoxville, TN
Submitted by: Recipe Group Member