Recipe - Chicken Potpourri Pie

1 One half cup Chicken;, cooked and deboned
4 lg Eggs;, hard boiled, cut or sliced up
1 cn (4 oz) mushrooms;, drained
One half cup Canned peas
One half cup Canned carrots;, cut or sliced up
1 cn Cream of mushroom soup
1 cup Chicken gravy
1 Pie shell and top; lightly
baked

Combine all ingredients in bowl. Fill the pie shells with the meat filling
and cover with pie top. Bake in a 400 degree preheated oven until the
filling is thoroughly heated and the top is a l ight golden brown (about 20
minutes).

NOTES : This recipe is adequate for two large pies made in conventional 9
inch pans or one pie in a 9x13 pan. Fresh vegetables taste better, although
canned were recommended in the recipe.
Recipe by: The Apple Barn Restaurant, Knoxville/Pigeon Forge, TN

Posted to TNT Prodigy's Recipe Exchange Newsletter by Patrice McClure
works4mee@earthlink.net on Nov 18, 1997