Open-Faced Chicken Pie
photo by 2Bleu
- Ready In:
- 15mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 2 (10 3/4 ounce) cans cream of chicken soup
- 1 cup 2% low-fat milk (I fill 1 can from the empty soup cans)
- 1 (15 ounce) can Veg-All, drained (mixed vegetables)
- 2 cups cooked chicken, cubed (leftovers or saute' cubes in oil, butter and some spices)
- 1 teaspoon Worcestershire sauce
- 1⁄2 teaspoon ground sage
- salt and black pepper, to taste
- 12 slices white bread
- chopped parsley, for garnish
directions
- In a 2 quart pot over medium heat, cook cream of chicken soup and milk, stirring constantly, until warm.
- Add canned vegetables and chicken. Cook until heated through.
- Season with Worcestershire, sage, salt, and black pepper. Place 2 slices of bread on each plate, slightly overlapping.
- Spoon chicken mixture over top. Sprinkle with chopped parsley and serve.
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Reviews
-
MMMMmmmm this is nothing short of great comfort food. I did omit the veggies as I served this over refrigerated biscuits and also left-over - recipe3267637. The latter was perfect for this type of meal. It's very important that you use only a fuller fat milk and not skim. I had only skim on hand and so used 1/2 cup skim and 1/2 cup 1/2 and 1/2 creamer. This makes a very meal in one:-) Made for PRMR~
RECIPE SUBMITTED BY
2Bleu
Duncan, South Carolina
Original Zaaarite. Food lovers.
Lynnda passed away in March 2020. Her recipes live on here for everyone to enjoy and Rick continues the tradition. We will forever live together through our food. Live well. Eat well.?