Ingredients:
1 pastry for double-crust pie
2 tablespoons butter
1/2 cup celery
1/2 cup onions (optional)
1/2 cup celery
1 clove garlic (optional)
1 (10 3/4 ounce) cans condensed cream of mushroom soup
1/2 cup whole milk or 1/2 cup half-and-half
1 cup cooked chicken, chopped
1/4 cup parsley
1 tablespoon lime juice or 1 tablespoon lemon juice
1/8 teaspoon ground nutmeg
ground black pepper, to taste
1 1/2 cups cooked rice or 1 1/2 cups cooked brown rice
Directions:
Preheat oven: 375.
Put first pie crust in pie plate.
Melt butter over medium heat.
Cook onion, celery, and garlic about 3 minutes.
Add soup, milk, chicken, parsley, lime juice, nutmeg, and pepper.
Stir and heat.
You will be making two layers of rice each topped with a layer of chicken sauce.
Start by spreading a layer of rice on pie crust.
Then follow with chicken sauce.
Repeat.
Top with remaining pie crust.
Brush with a beaten egg, if desired.
Bake 30 minutes-1 hour, depending on your oven.
Servings: 4-6
Time preparation: 20 min.
Time total: 50 min.