After last nights success with recipes, there was another submission I had to share. Sheila will be working away at her next recipe, but thought I would share this one in the meantime as well from my great friend Mary-Anne.
Love the recipe posts as it outlines what to buy and from where and at what cost 🙂
2 Roasted chicken breasts – diced
1 can of cream of chicken soup
1 cup of mixed vegetables
1 double crust pie shells
½ can of water
1. Add soup and water to pot.
2. Add vegetables and diced chicken breast.
3. Add seasonings of your choice (salt, pepper, garlic/onion powder). Taste.
4. Let soup mixture come to a boil and then turn off.
Let mixture cool for about 10 minutes . Add mixture to pie crust.
Put other pie crust over the pie crust with mixture in it.
Cut 3 small slits on top of pie crust to let air out.
Bake at 350 until golden brown .. Approx. 30 – 40 minutes.
Pie crusts $2.49 (on sale a month ago)
Can of soup RCSS .99
Vegetables Asian Market $1.77 for 26oz.bag .60
2 Roasted Chicken breasts (At home but purchased for $3.25 when on sale)
Family of 4 – each person $1.83