Chicken Pan Pie
Chicken Pan Pie is an moderately easy dinner. Made with 1 (2 1/2 to 3 lb.) chicken, 1 (16 oz.) can veg-all, drained, 1 can cream of celery soup, 2 c. chicken broth and 2 eggs, hard-boiled, this recipe delivers authentic, satisfying flavors. A comforting dish that warms the soul.
π Recipe adapted from RecipeNLG-Full
π¨βπ³ Instructions
Spray a 2 1/2-quart casserole with nonstick spray.
Debone, skin and cut boiled chicken into small pieces.
Spread evenly over bottom of dish, then sprinkle vegetables and boiled eggs completely over chicken.
Mix broth, soup, salt and pepper together and heat until warm.
Pour into casserole dish over chicken.
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