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Easter Egg Pot Pie
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Easter Egg Pot Pie
by Diva Cassie Wed Nov 12, 2008 8:53 am
Easter Egg Pot Pie
10 oz corn, drained
1 T. pimentos
1 c shredded cheese
4 hard cooked eggs, chopped
1 5 oz can shredded chicken
1 8 oz peas, drained
1 can cream of chicken
2 cans crescent rolls
Preheat oven to 350 degrees. In a medium bowl, mix first everything but crescent rolls. In a medium casserole dish, press first container of crescent rolls on bottom and sides of dish. Empty egg mixture into casserole dish and spread evenly. Top with second crescent roll dough. Bake 40-45 minutes.
10 oz corn, drained
1 T. pimentos
1 c shredded cheese
4 hard cooked eggs, chopped
1 5 oz can shredded chicken
1 8 oz peas, drained
1 can cream of chicken
2 cans crescent rolls
Preheat oven to 350 degrees. In a medium bowl, mix first everything but crescent rolls. In a medium casserole dish, press first container of crescent rolls on bottom and sides of dish. Empty egg mixture into casserole dish and spread evenly. Top with second crescent roll dough. Bake 40-45 minutes.
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