OPEN-FACED CHICKEN PIE

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Open-Faced Chicken Pie image

Make and share this Open-Faced Chicken Pie recipe from Food.com.

Provided by 2Bleu

Categories     One Dish Meal

Time 15m

Yield 6 serving(s)

Number Of Ingredients 9

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

Steps:

  • 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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