Lane’s Chicken Pot Pie
Pot Pie / Chicken
This recipe makes 3 full chicken pot pies. We like to make the full batch of filling, bake one chicken pot pie, and freeze the rest of the filling. One pie can feed a family of 4.
Season chicken beast with Lane's Brisket Rub, place in a pan, cover with foil, bake for 1 hour at 350 or until internal temp reaches 165
Melt 2 sticks of unsalted butter in a skillet and sauté onion, celery, and carrots until soft (about 7-10 min)
Once softened add cream of chicken soup, sour cream, 2 tbsp Lane's Garlic2 Rub, and frozen veggies
Once Chicken is finished cooking, chop (or pull) and stir into the mixture.
Place 1 pie crust in the bottom of a greased pie dish, add filling, place other pie crust on top.
Cut slits in the top of the crust and bake at 350 for 35-45 minutes. Crust should be golden brown.