Chicken and egg pot pie
Recipe by Judy Walton
2 cups chopped chicken 2 hard-cooked eggs, chopped 1-15 ¼ oz. can whole kernel corn, rinsed and drained 1-15 ¼ oz. can sweet green peas, rinsed and drained 1-10 ¾ oz. can cream of chicken soup, undiluted 1 cup shredded cheddar cheese 1-2 oz. jar diced pimento, drained ¼ tsp. pepper
1. 2-8 oz. cans refrigerated crescent roll dough, divided Stir together chicken and next 7 ingredients in a large bowl until blended. Unroll 1 can crescent roll dough, and press into a lightly greased 9 inch square baking dish. Bake at 350 for 15 minutes. Remove from oven; spoon chicken mixture over crescent roll dough. Unroll remaining can roll dough; roll into a 9 inch square. Place over chicken mixture, pressing edges of top and bottom crusts to dish to seal. Bake 18 to 20 minutes or until golden.
main courses, chicken December 08, 2013 03:02
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