Open-Faced Chicken Pie

Recipe by 2Bleu
READY IN: 15mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • 12
    teaspoon ground sage
  • salt and black pepper, to taste
  • 12
    slices white bread
  • chopped parsley, for garnish
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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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