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Saturday, November 5, 2016

Chicken Pot Pie

Filling:
2 cans cream of chicken soup
2 c. mozzarella cheese, shredded
1 c. frozen hash browns
1 lb. chicken breast, cooked and cubed
1 c. carrots, grated
1/2 c. milk
8 green onions, chopped
2 eggs
1 tsp. basil
1 tsp. garlic powder
1/2 tsp. pepper

Place pie crust in pie tin, pour filling in.  Cover with another pie crust.

375*   50-55 min. 
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