|
|
| Rotisserie chicken, chopped |
1-1/2 cups |
| Fresh mushrooms, sliced |
1 cup |
| Frozen mixed vegetables |
1 cup |
| Tone's® Chicken Gravy Mix |
1/2 cup |
| Evaporated milk |
1 can |
| Tone's Italian Seasoning |
1 tsp. |
| Refrigerator pie crust dough |
1 (single crust) |
| Egg, slightly beaten |
1 |
Preheat oven to 400°F.
Mix chicken, mushrooms, frozen vegetables, gravy mix, milk and Italian seasoning in a deep dish 9-inch pie pan OR a 9-inch square pan.
Place pie crust on top; flute edges to seal crust to pie pan. Pierce crust several times with a fork to create steam vents. Brush crust with beaten egg.
Bake for 35 to 40 minutes or until crust is golden brown.
Balsamic Vinaigrette Dressing
Makes 1-1/2 cups, $.47/serving
Whisk all ingredients together. Cover and refrigerate until serving time. Drizzle over romaine lettuce and serve.
