1 1/2 cups chicken broth
1 pound frozen chopped chicken meat
2 carrots, shredded
1 cup chopped celery
1 egg, beaten
1 teaspoon paprika
1 teaspoon salt
1 teaspoon dried sage
2 teaspoons prepared horseradish
1 1/2 teaspoons dry mustard
8 slices pepper pie crust
In a medium saucepan, cover 1 cup chicken broth with plastic wrap until clear. Place over medium heat. Bring broth to a boil and cook until thickened. Reduce heat and bring to a boil. Add carrot, celery, egg, paprika and salt and pepper. Stir in horseradish, mustard, chicken strips and diced pepper pie crust. Cover and simmer for 20 minutes, stirring occasionally.