Chicken pie Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1 rotisserie chicken, deboned
1 package of 2 pie crusts by Pillsbury (red box, refrigerated section)
1/4th of a medium sweet onion, chopped fine (several tablespoons)
1 can Campbells Cream of Chicken soup
1 (8 ounce) package of cream cheese
2 Tablespoons milk or cream
1/4 teaspoon seasoned pepper
1 Tablespoon Herbs de Provence
A couple of twists of Dean Jacob’s Rosemary & Garlic grinder mill
(No salt)
1 egg and 1 tablespoon milk for egg wash
Optional topping: 1/2 stick butter and 1 cup crushed SEASONED croutons
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Directions: |
Directions:Soften cream cheese and mix together with the 2 tablespoons of milk, cream of chicken soup, diced onion, spices and deboned chicken. Line pie place with bottom pie crust and fill with the chicken mixture. Place top crust on and seal around the edges with decorative crimp. Mix 1 egg and 1 tablespoon milk very well and brush mixture lightly on top of pie crust to give it a golden finish.
Optional topping: melt 1/2 stick butter and mix together with 1 cup crushed SEASONED croutons. Spread on top pie crust prior to baking pie.
Bake at 375 degrees ABOUT 40 - 45 minutes, depending on oven. Should be golden brown. |
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Number Of
Servings: |
Number Of
Servings:6 |
Preparation
Time: |
Preparation
Time:55 - 60 minutes, including baking time |
Personal
Notes: |
Personal
Notes: We love to prepare this when we’re in Chicago and have the family over. I usually double the recipe and bake 2 pies! Everyone seems to like it.
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