|Pie crust mix||1|
|Poultry seasoning||1/4 Teaspoon|
|Yellow corn meal||2 Tablespoon|
|Cream of chicken soup||1 Can (10 oz)|
|Chicken bouillon cubes||2|
|Boned chicken||13 Ounce , cut in large pieces for about 2 cups (1 jar or can)|
|Tuna||1 Can (10 oz)|
1 Preheat the oven to 425°F.
2 As per the package directions for 2-crust pie, make the pie crust.
3 Add the seasoning and corameal, and liquid.
4 Into a 9" pie pan, fit half the pastry
5 In a pan, heat the soup.
6 Blend in water and bouillon cubes.
7 Add in chicken and tuna.
8 Pour into the pastry-lined pan.
9 Cover with the top crust, making slits in the center.
10 Roll out the leftover pastry.
11 Cut into chicken shapes; place on top.
12 Bake in hot oven until the filling bubbles and crust is delicately brown, for 30 to 40 minutes.
13 Cut and serve