Chicken Pot Pie

Ingredients from Boat Pantry:
1 can of potatoes
1 can of mixed vegetables
1 can of cream of celery soup
1 can of cream of chicken soup
1 pkg powdered chicken bullion
Mrs. Dash and pepper

Fresh Ingredients:
Green onions. Use yellow or white onions instead or grow green onions on the boat
2 frozen pie shells, thawed.
About  1 – 2 cooked chicken breasts or 1/2 of a small pre-cooked whole bbq chicken (my preference)
Margarine

Equipment:
Bowl
Mixing spoon
Cutting board and sharp knife
Casserole size dish

Method:
Preheat oven to 350 F.
Grease pan.
Drain canned vegetables and reserve liquid.
Chop potatoes in bite sized pieces.
Shred by hand or chop chicken in small pieces.
Chop onion.
Combine vegetables, chicken and soups in bowl.
Dissolve bullion powder in 1/2 cup of reserved liquid and add to mixture.
Season with Mrs. Dash and pepper.
Pour mixture into pan.
Place one pie shell on top of mixture and cut the second pie shell to fill in the corners.
Cut slits in pie shell to vent steam.
Cook in oven for 45 minutes until pie crust is done.

2 thoughts on “Chicken Pot Pie”

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