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.
2 box pillsbury pie crust (2 crust)
2 sticks unsalted butter
1 cup chopped onion
1 cup chopped celery
1 cup chopped carrots
6 chicken breast
1 cup canned/frozen shoepeg corn
8 oz sour cream
2 cans cream of chicken soup
1 cup frozen peas
Lane’s Garlic2 Rub
Lane's Brisket Rub
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.
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