Chicken Pot Pie

Ingredients

• 1 1/4 lbs. de-boned, de-skined chicken breast
• 2 cans of campbell’s cream of chicken soup (10 3/4oz = 305g)
• 1 can of baby carrots (Leseur brand) (or sliced or diced but not recommended) [found 14.5oz = 411g]
• 1 can of very early peas (smallest you can find - Leseur) [found 15oz = 425g]
• 1 teaspoon garlic powder (or fresh?)
• smidgen of black pepper
• 1/4 - 1/2 teaspoon of celery seed
• 3 Tbsp grated parmigan cheese
• 3 frozen 9inch pie crusts (pilsburry brand works nicely)
• butter to grease the casserole dish

Instructions

• Boil chicken breast until whitish and rubbery (15min or so).

• Grease the casserole dish with butter.

• Drain carrots and peas.

• Mix everything well together in a bowl except for chicken and pie crust.

• Take the first pie crust, place on the bottom of the casserole dish.

• Drain chicken, pad it dry, dice into small cubes/chunks.

• Mix chicken in with the rest of the ingredients in the bowl.

• Cover the first pie crust in the casserole dish with about 1/2 mixture.

• Place 2nd pie crust on top of the mixture.

• Cover the 2nd pie crust with the rest of the mixture.

• Use 3rd pie crust to cover the mixture - make sure to press around the edges to make it smooth.

• Cover with casserole glass lid.

• Preheat oven to 350F.

• Cook for 1 1/2 hours.

• At 1h mark, take a look - the top should be bubbling and slightly brown.

• The top should be golden brown when done.

• Feel free to take off the glass cover to brown the top.

• Note: You can also bake for 1h at 375F but make sure to boil the chicken a bit longer in water beforehand and take the glass top off 10min before finishing.