Ingredients Jump to Instructions ↓

  1. Leftover chicken (from soup or dinner, 8-16 oz. give or take)

  2. 1 bag frozen mixed vegetables (corn, carrots, peas, beans, etc.)

  3. 1 c. chicken broth (or 1 c. water & 1 bouillon cube)

  4. 1-2 tsp. cornstarch or flour

  5. 2 frozen pie crusts (2nd slightly defrosted)

  6. Salt & pepper to taste

Instructions Jump to Ingredients ↑

  1. Chop chicken and mix with vegetables. In separate bowl, combine broth and cornstarch. Pour on chicken-vegetable mixture. Add salt and pepper; mix. Pour into 1 pie crust. Put 2nd crust upside down on top and pinch sides together and mash down top. Bake at 350 degrees for 1 hour.


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