Lane’s Chicken Pot Pie

Name: Lane’s Chicken Pot Pie
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 5 min
Yield: 12
Ingredients: 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

By Ryan Lane

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Lane’s Chicken Pot Pie

Rated 3.2 stars by 16 users

Servings

12

Prep Time

20 minutes

Cook Time

45 minutes

Calories

600

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.

Ingredients

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

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Directions

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.