Chicken Pie

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READY IN:
1hr 20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

  • pie crust, enough for bottom and top of large pie pan (I use the frozen crust)
  • 2 cups cooked chicken
  • leftover vegetables (such as broccoli, mushrooms, carrots, spinach)
  • 2 medium tomatoes, chunk-chopped (If using fresh veggies, parboil or steam slightly before using)
  • 1 teaspoon basil
  • 1 teaspoon oregano
  • 1 teaspoon garlic powder
  • 14 teaspoon paprika
  • salt & pepper
  • 1 12 cups sour cream
  • 1 cup cream
  • 2 cups grated cheddar cheese or 2 cups monterey jack cheese

Directions

  1. Place bottom crust into large pie pan, with 2-3 inch overhang.
  2. Fill bottom of pan with chopped chicken.
  3. Layer with leftover veggies and tomatoes.
  4. In a bowl, mix seasonings with sour cream, cream, and pour over veggies.
  5. Top with cheddar or jack cheese.
  6. Cover with top crust, seal edges well, and make a couple of slits on top crust.
  7. Bake in 350 degree oven for 1 hour or until top is brown and pie is bubbling.

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