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Looks like you labored, but only you know for sure—hide the evidence!
Bring pie crust to room temperature. Place one of the crusts in the bottom of a pie pan.
Drain chicken and flake with a fork. Mix remaining ingredients in a large bowl.
Place filling in the center of pie-crusted pan. Gently push toward edges, but not quite touching. Cover filling with the remaining crust and flute edges.
Bake at 425ºF for 35-45 minutes until golden brown. Let rest 10 minutes before serving. (You may want to place it on a cookie sheet to avoid having to clean the oven!)
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