Name: Chicken/Tuna Pie
Yield: Makes 6 servings
Ingredients: 1 (7 oz.) can tuna, flaked; 1 (13 oz.) jar or can boned chicken, cut in large pieces, or 2 c. cut-up cooked chicken; 1 or 2 chicken bouillon cubes; 2 tblsp. water; 1 can condensed cream of chicken soup; 2 tblsp. yellow cornmeal; ¼ tsp. poultry seasoning; 1 (9½ oz.) pkg. pie crust mix

Preparation info

Makes
6
servings

Difficulty
Medium

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

Surprise—chicken and tuna baked between two flaky pastry crusts

Ingredients

1 (9½ oz.) pkg. pie crust mix
¼ tsp. poultry seasoning

Method

Make pie crust by package directions for 2-crust pie; add poultry seasoning and cornmeal, before adding the liquid called for. Fit half pastry into 9″ pie pan.
Heat soup; blend in water and bouillon cubes. Add chicken and tuna; cool and pour into pastry-lined pan. Cover with crust, make slits in center; flute edges.
Roll out leftover pastry; cut into ch