Chicken Pot Pies
Chicken Pot Pies
5 potatoes, diced
2 carrots, diced
2 celery stalks, diced
1 T. minced onion
1 t. garlic salt
1 can chicken broth
4 chicken breasts, cooked and diced
2 cans cream of chicken soup
2 9” unbaked pie shells with top crust
Cook vegetables in chicken broth; use a small amount of water. Add 2 cans cream of chicken soup to vegetables after they are cooked; do not drain. Add diced chicken. Pour into 2 (9") unbaked pie shells. Add top crust and bake at 400˚ for 45 minutes.
Makes two 9” pies
