Chicken Pot Pie

Chicken Pot Pie

Ingredients

4 boneless skinless chicken breast or through

2ea 16oz Cambell condense soup

2 bags of frozen mixed veggies (carrots, peas, green beans)

1 box of Pillsbury pie crust sheets

Directions

1. start by preheating oven to 350
2. clean and season chicken with Chefs Wallah (Chefs seasoning are located at www.chefaubreyminimarket.com)
3. spray your pan pie pan or baking dish you would be using. Carefully take one sheet of pie crust line the bottom of pan place in oven and bake until golden and flaky. (While baking continues below)
4. pan on mid high heat cook off chicken evenly on both sides until done.
5. remove chicken and leave dripping in pan reduce heat to medium add frozen veggies let cook with lid for 5 min, add chicken, chicken and stir.
6. remove pie shell when ready then add your filling. Fill just a little below top of pie crust
7. take your 2nd sheet of pie crust lay on top of filling, pinch all around the edges of your dish with a knife make small slits in pie and bake until golden in flaky

To feed 3-4 people

1. Use normal pie dish
2. 2pc chicken
3. 1 can soup
4. 1 frozen veggies
5. To Fred 5-8pl
6. Larger dish
7. 4pc chicken
8. 2soup
9. 2 veggies

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