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"The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found."--Calvin Trillin

Chicken Pot Pies Recipe

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This recipe for Chicken Pot Pies is from The Labor Goes On, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2 pkg frozen pie shells (A total of 4 shells)
4 chicken breasts, boneless & skinless
1 16oz bag frozen peas & carrots
1 can Cream of Chicken soup
1 can Cream of Mushroom soup
1 can Cream of Celery soup
½ a bag of frozen diced hashbrowns
Directions:
Directions:
1. Defrost pie shells on counter for about 15 minutes before assembling.

2. Boil chicken breasts in a pot of water seasoned to taste – I use garlic powder, season salt, onion powder, salt & pepper – until done. About 25 minutes. Once cooked dice the chicken.

3. In a large bowl mix chicken, all veggies and soups. (no need to thaw any of them)

4. Put half the mixture into one pie shell & top with second crust. Seal edges with a fork and cut slits in the top to vent. Repeat with other pie shells.

5. Bake at 350 for 1 hour. Let sit about 15 minutes before serving

 

 

 

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