Chicken Pot Pie

Ingredients:

• 4 boneless, skinless chicken breasts or thighs
• 2 cans (16 oz each) Campbell’s condensed soup
• 2 bags of frozen mixed vegetables (carrots, peas, green beans)
• 1 box of Pillsbury pie crust sheets

Directions:

1. Preheat the oven to 350°F (175°C).
2. Clean the chicken and season it with Chef’s Wallah seasoning.
3. Spray a pie pan or baking dish with non-stick cooking spray. Carefully line the bottom of the pan with one sheet of pie crust and bake until golden and flaky. (While baking, continue with the next steps.)
4. In a pan over medium-high heat, cook the chicken evenly on both sides until done.
5. Remove the chicken from the pan and set it aside. Reduce the heat to medium and add the frozen veggies. Cook with a lid for 5 minutes, then add the cooked chicken back to the pan and stir.
6. Remove the pie shell from the oven when ready and add the filling. Fill it just below the top of the pie crust.
7. Take the second sheet of pie crust and lay it on top of the filling. Pinch the edges of the dish with a knife, make small slits in the pie crust, and bake until golden and flaky.

To feed 3-4 people:

• Use a normal pie dish.
• 2 pieces of chicken.
• 1 can of soup.
• 1 bag of frozen veggies.

To feed 5-8 people:

• • Use a larger dish.
  • 4 pieces of chicken.
  • 2 cans of soup.
  • 2 bags of frozen veggies.

Recipe Courtesy of Chef Aubrey Norman of Downtown Consultants, contact 601-212-2516 or downtowncafeJXN@yahoo.com for any food or catering inquiries.

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