Ingredients:
1 1-lb. pkg. boneless, skinless chicken tenders (cooked and chopped)
2 (11-oz.) cans Cream of onion soup
1 (5-oz.) can green beans drained)
1 (12-oz.) can Veg-all or other mixed vegetables (drained)
1 heaping tbsp sour cream
1 pkg. Pillsbury deep dish frozen pie crusts (2 pack)
salt and garlic pepper to taste
Cooking Instructions
Preheat oven to 350°. Stir together first 5 ingredients in a large mixing bowl. Add salt and garlic pepper to taste. Pour mixture into one of the pie crusts. Place remaining pie crust on top pressing all around the edge to stick together. Cut several slit in top crust for ventilation. Place in preheated oven for 45-60 minutes or until golden brown.
Note: I keep pie crusts frozen and only take out of freezer while preparing all other ingredients. This allows the crusts to thaw only enough so they will stick together and come out of pie tin without tearing. Place pie on foil covered cookie sheet to catch any drippings and allow for easy clean-up.
1 1-lb. pkg. boneless, skinless chicken tenders (cooked and chopped)
2 (11-oz.) cans Cream of onion soup
1 (5-oz.) can green beans drained)
1 (12-oz.) can Veg-all or other mixed vegetables (drained)
1 heaping tbsp sour cream
1 pkg. Pillsbury deep dish frozen pie crusts (2 pack)
salt and garlic pepper to taste
Cooking Instructions
Preheat oven to 350°. Stir together first 5 ingredients in a large mixing bowl. Add salt and garlic pepper to taste. Pour mixture into one of the pie crusts. Place remaining pie crust on top pressing all around the edge to stick together. Cut several slit in top crust for ventilation. Place in preheated oven for 45-60 minutes or until golden brown.
Note: I keep pie crusts frozen and only take out of freezer while preparing all other ingredients. This allows the crusts to thaw only enough so they will stick together and come out of pie tin without tearing. Place pie on foil covered cookie sheet to catch any drippings and allow for easy clean-up.
