Beazell's Cook Book

Chicken Pot Pie by Wayne Conly

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1 frozen box of Pillsbury pie crust-2 crusts
1-1/2 chicken breasts, boiled
1-26 0z. can of cream of chicken
1-med potato
1/4 teaspoon of Beazell's Cajun Seasoning
1-12 oz pkg. of 5 min. steamable vegetables
1-12 oz. pkg. of green Giant steamable Broccoli,carrot's,cauliflower

Boil chicken breast,cool and shred meat by hand.
Peel and cut potato into fry's then cross cut fry's into Lil square pieces and boil till about half tender,when meat and vegetables have cooled.

You can use a pie dish or whatever you have on hand. Unroll 1st pie crust and lay down into pie dish, press dough down and around dish.
Now cover bottom of pie with chicken,spread evenly.Now Layer potato then vegetables then pour soup in the middle,do not let it touch the sides yet.Now lay top crust on top and slowly lift bottom crust away from the sides of the dish an fold top crust down and behind the bottom crust all the way around. poke a couple of holes in the top to release the steam. Bake @ 350 degrees for 1 hour or till golden brown. *Remember* everything is done but the crust.

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