Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 4 to 5 boneless chicken breasts; 5 c. water; 3 carrots, peeled, sliced and microwaved on High for 10 minutes; 3 medium potatoes (2 1/2 c.), peeled, cut into small cubes and microwaved on High 10 minutes; 1 (10 3/4 oz.) can condensed cream of chicken soup; 1 (15 oz.) can early peas, drained; 1/4 c. finely chopped celery; 2 tsp. salt (optional); 2 pkg. Pillsbury All-Ready pie crust

9 ingredients

10 steps

Ingredients

4 to 5 boneless chicken breasts
5 c. water
3 carrots, peeled, sliced and microwaved on High for 10 minutes
3 medium potatoes (2 1/2 c.), peeled, cut into small cubes and microwaved on High 10 minutes
1 (10 3/4 oz.) can condensed cream of chicken soup
1 (15 oz.) can early peas, drained
1/4 c. finely chopped celery
2 tsp. salt (optional)
2 pkg. Pillsbury All-Ready pie crust

Directions

1

Place chicken in a 6-quart boiler and add water.
2

Cover and boil for 30 minutes. While chicken is cooking, cut and microwave the carrots, potatoes and celery.
3

After chicken is done, remove from broth and set aside.
4

Add soup and stir with wire whisk.
5

Add bouillon, carrots, potatoes, celery and peas.
6

Simmer. Cut chicken into small chunks and add to simmering vegetables.
7

Prepare bottom pie shell according to package directions in a deep dish pie pan. Do not bake. Add filling to bottom pie shell.
8

Put a pie shell on top to make a top crust.
9

Make slits in the top with a knife. Bake at 400° for about 30 minutes or until top crust is brown.
10

Let stand for 5 minutes before serving.