- 6
Ingredients
- 1 package Pillsbury All Ready Pie Crust, (or homemade)
- 2 cups diced cooked Baked Chicken with Herbs
- 20 ounces Broccoli, Cauliflower, &
- Carrots Frozen in
- Cheese flavored Sauce, thawed (or use plain vegetables and make some homemade cheese sauce-about 1/2 cup)
- 2 ounces pimiento, diced -- drained
- 1 teaspoon dried onions
Preparation
Step 1
You can skip the bottom crust and just place some pie pastry triangles on top. Or instead place some biscuits on top. Just be creative works.
Remove 1 crust pouch from box; let stand at room temperature 15 to 20 minutes. (Refrigerate remaining crust for later use.) Heat oven to 425F. Lightly grease 9-inch pie pan. In medium bowl, combine chicken and remaining ingredients; spoon into greased pie pan. Unfold crust; remove top plastic sheet. Cut crust into 6 wedges. Place pie crust wedges on top of chicken mixture. fold under edge of crust along pan edge. Flute edge with fork as desired.
Bake at 425F. for 25 to 30 minutes or until crust is golden brown and vegetables are tender.
NOTES : *Two cups diced cooked deli chicken or cooked chicken breast can be substituted for leftover Baked Chicken with Herbs.