Pie Crust
2 1/2 c. flour
1 tsp. sale
2 sticks butter, cubed
1/4 c. - 1/2 c. ice water, as needed
Mix together in bowl. Shape into 2 flatten balls. On floured surface roll each to a flatten circle. Line pie plate with one crust. Set second crust aside.
Filling
1 c.cooked, cubed chicken
1 2/3 c. frozen peas & carrots
1 can (10 3/4 oz.) cream of chicken soup
Mix ingredients in a bowl. Spoon into pie plate. Cover with second crust. Make several slits in top of crust. Bake 400 for 30 minutes.
Dinner Menu
Salads 'n Sides
Desserts
Beverages
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