Chicken Pan Pie
Chicken Pan Pie is an moderately easy dinner. Made with 4 (2 count) premade deep pan pie shells (total 8 singles), 1 large pkg. mixed vegetables, frozen, 1 large chicken, boiled and deboned (cut chicken into small pieces), 2 cans cream of chicken soup and 2 cans swanson chicken broth, this recipe delivers authentic, satisfying flavors. Simple to make and full of bold, satisfying flavors.
π Recipe adapted from RecipeNLG-Full
Place 1 pan pie shell of the 2 count package of shells into the oven (4 shells will be in oven) at 300Β°.
While shells lightly brown, cook frozen vegetables on stove in pot of large size.
Add 2 cans broth and 2 cans cream of chicken soup.
Stir to mix.
Then let simmer on warm, stirring occasionally, so it does not stick. Use two cups of the juice to stir in flour and make a thick stirrable paste.
Pour back into the pot of vegetables.
Add salt and pepper for taste.
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