Recipe: Deep Dish Crisp Chicken Pie (using cracker crumbs)

DEEP DISH CRISP CHICKEN PIE

1 1/2 cups cooked chicken, cut up
2 cans (10 1/2 oz each) condensed cream of chicken soup
1/2 cup milk
1 tsp. Worcestershire Sauce
1 tsp. parsley flakes
24 crackers, finely crushed
6 tbsp. butter or margarine, melted
1/2 tsp. thyme (optional)
5 strips pimiento (optional, for garnish)

Heat oven to 375 degrees F (moderately hot).

Combine undiluted soup, chicken, milk, Worcestershire Sauce, and parsley in 9-inch deep dish pie pan; set aside.

In a small bowl, blend the crushed crackers, melted butter, and thyme. Sprinkle crumb mixture over chicken mixture, spreading gently into the shape of a top crust. Cut crust into pie-shaped wedges before baking.

Bake at 375 degrees F for 20-25 minutes or until chicken mixture is bubbling hot and crust lightly browned. Remove from oven and decorate with strips of pimiento, if desired.

Makes 6 servings
From: Recipelink.com
Source: Vintage magazine recipe clipping, not dated