Description
-- Mary E. Briggs, Whitman, Mass.

Ingredients

• 1 package (16 ounces) kielbasa ring or links
  
• 1 can (10.75 ounces) cream of mushroom soup
  
• 3 tablespoons milk, divided
  
• 1 package (1 ounce) dry onion soup mix
  
• 2 cans (15 ounces each) Veg-All Original Mixed Vegetables, drained
  
• 1/2 teaspoon black pepper
  
• 1 teaspoon garlic salt
  
• 2 cups leftover chicken, cut into bite-sized pieces
  
• 2 ready-to-bake 9-inch pie crusts
  
• 1/2 teaspoon lemon juice
  
• 1 tablespoon light brown sugar

Preparation
Prep time: 15 minutes | Cook time: 45 minutes

1. In medium pot, boil kielbasa for 10 minutes on high heat. When cool, slice into bite-size pieces and set aside.

2. Preheat oven to 350°F.

3. In large bowl, mix mushroom soup, 2 tablespoons milk, and onion soup mix. Add mixed vegetables; sprinkle with pepper and garlic salt. Add precooked leftover chicken and kielbasa; fold all together and set aside.

4. Place one pie shell in pie plate. Poke several holes in bottom with fork. Brush with lemon juice. Sprinkle brown sugar evenly on shell.

5. Spoon filling into crust.

6. Place second shell on top of filling and pinch edges. Make several holes on top -- be creative! Brush lightly with remaining milk.

7. Bake for 45 minutes or until bubbly around edges.

Serving suggestion: Serve with salad and bread.

Nutrition
no information available

Serves
Servings: 6

Variations
no information available