: This scrumptious creation is a classic comfort food, loaded with chicken and vegetables in a creamy chicken sauce. When topped with a flaky pie crust, this is a great dish for any family gathering.
Ingredients:
- 8 (5-inch) round pie tins, or a (13 by 9-inch) baking pan
- 3 skinless chicken breasts, or 6 to 8 chicken tenders (do not use any more chicken than listed)
- Lawry’s coarse ground garlic salt with parsley
- ½ stick butter
- 3 tablespoons mild olive oil
- 2 cups celery, chopped into ½-inch pieces
- 1 cup carrots, chopped into ¼-inch pieces
- 2 tablespoons flour
- 2 cups kitchen Basics low-sodium Chicken stock
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup red potato, unpeeled and chopped into 1/2 -inch pieces, optional
- ½ cup frozen pearl onions, optional
- 1 can Campbell’s Cream of Chicken soup
- ¾ to 1 cup whole milk
- ¼ teaspoon ground black pepper
- box Betty Crocker Pie Crust mix
Cuisine:
Yield:
Rating: 
(2 votes, average: 1.50 out of 5)
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(2 votes, average: 1.50 out of 5)Loading...Instructions:
- Preheat oven to 375-degrees. Rinse chicken breasts in cool water; pat dry. On large chopping board, cut chicken into 1-inch pieces. Sprinkle liberally with garlic salt on both sides. Using a large skillet, sauté chicken pieces in butter and oil about 5 to 6 minutes until no longer pink.
- Add the celery and carrots, and continue to stir-fry for another 4 to 5 minutes. Add the flour all at once, stirring into chicken/vegetable mixture until all lumps disappear. Slowly add the chicken stock and simmer for 2 to 3 minutes; mixture should be smooth and bubbly.
- Add the peas, corn, potato, and onion, stirring into the sauce. Continue to simmer on low heat for 1 to 2 minutes. Add the soup, stirring it into the sauce; add the milk and pepper. Continue stirring until sauce is smooth and bubbly. Remove from heat. Makes 8 cups filling. NOTE: For a thinner sauce, add an additional 1/2 cup milk.
- Prepare the pie crust for 2 crusts according to package directions. Bring dough into a ball and flatten with your hands to make a round disk. On floured counter, gently roll out crust, periodically turning and dusting with flour. Roll dough gently to a rectangle to fit over the 13 by 9-inch baking pan. If using round pie tins, cut circles for top of pie tins.
- If using small pie tins, or pie pans, place on cookie sheet for possible spill over. Pour filling into each pan. If using baking pan, pour all of filling into pan. Place trimmed crust over filling. Bake pies 25 to 30 minutes, or until crust is a golden brown. Remove and serve while still hot. Serves 8.