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.

Cooking Tip

Le Sueur Peas

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

Cooking Tip

Sliced Carrots

Substitute fresh carrots for the canned carrots, if necessary.