Serves: 8
Total Calories: 272
Yield: 8
Boil carrots and potatoes until tender. Then drain. Add cooked chicken. Prepare gravy according to package directions. Add to chicken mixture along with peas, onion, parsley, salt and pepper. Then set aside. Combine 5 rolls and roll out to fit bottom and sides of a 9-inch deep sprayed dish pie pan. Bake at 350°F for 5-10 minutes. Pour mixture into pre-baked crust. Combine 3 rolls and roll out to form top crust. Place over pie, sealing edges. Roll 2 remaining rolls into two thin 24-inch ropes. Twist the 2 ropes together and place around the edge of the pie. Bake at 350°F 30-40 minutes.
This Chicken N Rhodes Pot Pie recipe is from the Rhodes Bake-N-Serv Cookbook Cookbook. Download this Cookbook today.
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