Yields: 1 pie
- Pie crusts
- 1 cup cooked chicken, shredded or cubed
- 1 cup stuffing, already made
- 1 cup mixed veggies, cooked or frozen
- 1 cup gravy
- Milk, to brush on top
Preheat the oven to 350 degrees. Roll out one of the piecrusts into the bottom of a pie tin. Line the bottom of the pie with the vegetables. Next, layer on the shredded chicken and the stuffing. Then, pour the gravy on top of the pie fillings. Roll the second piecrust onto the top of the pie and use a fork to seal the boarder of the pie. Cut three small slits into the center of the pie and brush the top of the pie with the milk. Bake for 40-45 minutes or until golden brown. Best served over mashed potatoes or white rice.