Cape Cod Chicken- Tuna Pie


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                                               PAGE 89

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CAPE COD CHICKEN- TUNA PIE

Submitted by Mrs. Robert Berkner from Minnesota

1 ( 10 oz) package pie crust mix

1/4 teaspoon poultry seasoning

2 Tablespoon yellow corn meal

1 can condensed cream of chicken soup

2 Tablespoon water

1-2 chicken bouillon cubes

1 ( 13 oz) jar boned chicken, cut in large pieces

1 ( 7 oz) can tuna, coarsely flaked

   Make pie crust by package directions for 2-crust pie ; add seasoning and cornmeal. Stir in liquid. Fit half of pastry into 9 -inch pie pan. Heat soup ; add water and bouillon cube. Add chicken  and tuna ; pour into pastry-lined pan. Cover with top crust and bake at 400 F. degrees for about 40 minutes, or until golden brown.

YIELD : 6 Servings


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