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Chicken Pot Pie (T&T) (makes 2)

Source of Recipe

friend Kayren who gave it to friend Barbara


Recipe Introduction

This is very good. This freezes well. Our church made about 10 recipes of this and put in the freezer for people who were sick, shut-ins and just getting home from the hospital. Bake straight from freezer for 1 1/2 hours to 1 3/4 hours.

List of Ingredients

6 fryer breasts
1 (16 oz.) frozen bag mixed veggies
1 can cream of chicken soup
2 c. chicken broth
salt & pepper to taste
4 pie shells


Recipe

Boil chicken, debone and dice into bite-sized pieces. Reserve 2 c. broth. Add veggies, soup, broth, salt & pepper; mix well. Divide between two 10-inch pie plates. Top with pie shell. Cut slits in top crust for steam to escape. Bake 1 hour at 350º or until browned.

My notes: I boil my chicken with celery, carrots, onion, D & P. I strained the broth to use in the recipe. I used 2 cans drained Veg-All and added more chopped celery and onion. I used 2 frozen 9" deep dish pie shells and topped them with the long rolled pie crusts (Pillsbury). These freeze well. To freeze, wrap unbaked pie very well in foil.