easy chicken pot pie

Chicken. potatoes, Le Sueur peas, green beans, kernel corn, and sliced carrots, in a creamy sauce made from cream of celery, chicken, potato, and mushroom soups, and topped with a golden biscuit crust.

Ingredients -

2 Boneless, Skinless Chicken Breasts
1 can Cream of Celery Soup
1 can Cream of Chicken Soup
1 can Cream of Potato Soup
1 can Cream of Mushroom Soup
1 can Diced Potatoes (drained)
1 can Le Sueur Peas ( drained)
1 can Green Beans (drained)
1 can Whole Kernel Corn (drained)
1 can Sliced Carrots (drained)

Preparation:

1. You can either use boneless chicken pieces or a whole chicken and debone it yourself.

2. Cut boiled chicken into bite size pieces.

3. Place chicken into a large baking dish.

4. Mix together all of the soups, potatoes, peas, green beans, corn and sliced carrots.

5. Pour over chicken mixture.

Crust Preparation:

1. Mix together: 1 1/2 cup Biscuit Mix.

2. 1 ½ sticks melted Crisco.

3. 1 ½ cup milk.

4. Pour this over the chicken and Soup mixture.

5. Bake @ 400 degrees until brown about an hour.

Pot Pie Making Tips -

Le Sueur Peas

Sweet tender peas are wonderful in this dish. You could substitute another tender pea for Le Sueurs pea.

Pot Pie Making Tips -

Sliced Carrots

Substitute fresh carrots for the canned carrots, if necessary.

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