Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 10 chicken breasts; salt and pepper; Italian Parmesan dressing (1/2 oz. bottle); 1 onion, diced; 4 celery stalks, diced; 1 lb. carrots; 1 can evaporated milk; 1 can cream of chicken soup; 2 cans cream of celery soup; 1 (8 1/2 oz.) can sliced mushrooms; 1 pkg. frozen peas; 2 pkg. Pillsbury pie crust mix

12 ingredients

16 steps

Ingredients

10 chicken breasts
salt and pepper
Italian Parmesan dressing (1/2 oz. bottle)
1 onion, diced
4 celery stalks, diced
1 lb. carrots
1 can evaporated milk
1 can cream of chicken soup
2 cans cream of celery soup
1 (8 1/2 oz.) can sliced mushrooms
1 pkg. frozen peas
2 pkg. Pillsbury pie crust mix

Directions

1

Take chicken, spread salt, pepper and dressing over chicken. Place in oven and bake at 350° for 1 hour.
2

Saute onion and celery in small amount of cooking oil.
3

Drain and set aside.
4

Steam carrots.
5

Add carrots, milk, soups and mushrooms to onion and celery.
6

Stir and heat through.
7

Add frozen peas.
8

Stir.
9

Remove chicken from oven after 1 hour.
10

Allow to cool 30 minutes.
11

Cut into bite size pieces.
12

Lay chicken into buttered casserole dishes, 9 x 12 x 2-inch and 8 x 8 x 2-inch.
13

Pour soup mixture over the chicken.
14

Unfold pie crust; place on top of pie and flute edges.
15

Place in 350° oven and heat 30 minutes.
16

If crust is not brown, turn oven up to 400° and watch carefully.