Tuesday, March 25, 2008

Chicken Pot Pie

2 cans cream of chicken soup (10 ¾ ounces each)
2 cups shredded mozzarella cheese
1 cup frozen hash brown potatoes (cubed work great)
1 pound chicken meat cut into small chunks
1 cup grated carrots (about two medium carrots)
½ cup milk
8 green onions
2 eggs
1 teaspoon dried basil leaves
1 teaspoon garlic powder
½ teaspoon ground black pepper

Combine all ingredients in large bowl and mix well. Place pie crust dough in bottom of two 9-inch pie pans. Spoon filling into pie pans. Cover with pie crust dough. Cut steam vents in top crust. Brush crust top with mixture of 1 egg yolk and 1 tablespoon water. Bake at 375° for 50-55 minutes.

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