Name:   Mack - Subject:   Deep Dish Chicken Pot Pie Date:   10/21/2010 7:22:33 PM

Comfort food, ya' know?

- 3 boneless chix breasts
- 1 15 oz. can Cream Chix soup
- 1 15 oz. can Cream Celery soup
- 1 15 oz. can English peas
- 1 15 oz. can sliced carrots
- Quarter pound sliced mushrooms
- To taste, onion powder, garlic powder, seasoned pepper, salt, etc.
- 2 Pillsbury rolled refrigerated pie crusts
Combine soups, vegetables and seasoning in a bowl and blend, using the juice from only one of the cans.
Pan sear or nuke the chix breasts, with seasonings on board, until mostly done. Chop them into bite size pieces. Add to the soup mixture, juice too!!.
Preheat oven to 350*.
Press 1 pie crust into 2 or 3 quart deep dish baking dish, without oil or butter. Stick it in the oven until it starts browning.
It's gonna' shrink, but that's OK.
Pour the soup mix into the dish, cover with the second pie crust, sealing the edges of crust. Brush top with oil or "Butter". Bake for about 1 hour, until top is browned and liquid is bubling.
This is a good dish "As Is", but it is a fun dish to use to experiment with different spices, different veggies, and different tastes. Onions? Hot Peppers? Seasonings galore.
Enjoy. Mine is just now going in the oven.