1 15oz. package pie crust (or of course, you can make your own)
1 10 3/4 oz. can Cream of Chicken Soup
1 cup Honeyville Freeze Dried Chicken
1/4 cup Honeyville Dehydrated Potato Dices
1/8 cup Honeyville Dehydrated Onions
1/2 cup Honeyville Freeze Dried Celery**
1/4 cup Honeyville Freeze Dried Peas
1/4 cup Honeyville Freeze Dried Corn
1/4 cup Honeyville Dehydrated Carrots
1/8 tsp. Pepper
1/4 tsp. Ground Sage
1/4 tsp. Rosemary
*All Freeze Dried and Dehydrated product amounts are BEFORE re-hydration. Curious on how I knew how much to use? This little handy chart has the answer for you.
**Rumor has it Freeze Dried Celery should be hitting the stores very soon!…no set date yet…we will announce when it is here. But I LOVE the product already! In the meantime, you can use Honeyville Dehydrated Celery.
Re-hydrate all Honeyville product according to package instructions. Drain. Combine all re-hydrated products, soups, herbs, and spices. Unfold pie crust and fit into pie pan. Fill with mixture and cover with second pie crust. Press edges with fork. Bake 10 minutes at 400 degrees, then reduce heat to 350 degrees for an additional 40 minutes.