Chicken Pan Pie

1. 1

   Place 1 pan pie shell of the 2 count package of shells into the oven (4 shells will be in oven) at 300u00b0.

2. 2

   While shells lightly brown, cook frozen vegetables on stove in pot of large size.

3. 3

   Add 2 cans broth and 2 cans cream of chicken soup.

4. 4

   Stir to mix.

5. 5

   Then let simmer on warm, stirring occasionally, so it does not stick. Use two cups of the juice to stir in flour and make a thick stirrable paste.

6. 6

   Pour back into the pot of vegetables.

7. 7

   Add salt and pepper for taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.