1 Can Campbell's Cream of Chicken
2 Boneless Skinless Chicken Breasts
1/2 Cup of chopped fresh carrots
1/2 Cup of chopped fresh celery
1/2 Cup of chopped fresh onion
1/2 Cup of frozen peas (thawed)
1/2 Cup of corn kernels
2 Ready to use pie crusts (they are sold in 2 packs at your local supermarket)
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| This is what I used. Photo Credit: Stroller Adventures in SoCal |
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| Photo Credit: Maribel Reyes |
PREPARATION:
1.- Cut chicken into 1 inch squares. Fill a stock pot with 4 cups of water and boil the ckicken along with the celery, carrots and onion -you may cook the chicken and veggies as if you were making soup- flavor with bouillon, pepper and garlic. When thoroughly cooked drain and set aside the veggies and chicken.
2.- Take out pie crusts from freezer and leave one upside down to defrost on top of wax paper. Open can of cream of chicken and pour half of the content onto the pie crust that is still in its tin pan, then place half the veggies and chicken in it. Repeat the layvering of veggies/chicken and cream of chicken.
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| Photo Credit: Maribel Reyes |
3.- Flatten the pie crust you have on the wax paper and carefully place on top of the chicken, vegetables and cream of chicken and bake for 35 - 40 minutes at 375 degrees. *
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| Photo Credit: Maribel Reyes -Make sure to cut slits on pie crust to allow steam to come out- |
*You may also follow the baking instructions on the pie crust package, since each brand varies.
** You can also add other vegetables and wild rice.
Enjoy!
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