This recipe will make enough filling for three pies. I made one pie and froze the other two pie fillings separately. I don't have the exact measurements for the vegetables used, I just eye balled it.
Ingredients
2 medium onions chopped and diced
2 cans of Campbell's cream of mushroom soup
Frozen peas and carrots
Fresh mushrooms
1 rotisseried chicken de-boned and cubed
2 cans of water
Salt and pepper to taste
1 box tender flake vegetable shortening pie shell
2 Tbsp of oil
Instructions
1. Heat oil
2. Add onions, sauté until clear
3. Add soup
4. Add chicken
5. Add water
6. Put in high flame and mix everything such that all the chunks of the soup mixed in properly.
7. Reduce heat to medium
8. Add veggies
9. Add salt and pepper to taste
Once the pie filling is made portion out into 3 portions. Freeze two, and use one for the pie shell that you have on hand.
10. Add filling to pie shell
11. Remove second pie shell from foil and cover the pie
12. Seal the edges of pie shell
13. Poke wholes in the center with a fork
14. Toss in the oven for 30min at 350•F.