Each recipe makes two chicken pot pies.
Ingredients
- Lazy Texan Seasoning
- 1 chicken
- 1 onion
- 1 stack of celery (ends cut off and cut in large pieces)
- 2 cans Veg-All
- 2 cans cream of mushroom soup
- 2 cans cream of chicken soup
- 2 (9″) deep dish pie shells
- 2 fold-out pie shells
Directions:
Boil 1 chicken or chicken pieces with water, 1/8 cup of Lazy Texan Seasoning, onion and celery. Debone the chicken and cut into bite size pieces. Save the chicken stock.
Drain 1/2 of the juice from the Veg-All. Sprinkle the remainder with Lazy Texan Seasoning. Mix the cans of cream of mushroom soup, the cans of cream of chicken soup, 1/2 cup of the chicken stock, and heat. (Add more stock if needed.)
In the 9″ deep dish die shells, put chicken on the bottom. Add Veg-All to each pie shell. And then add 1/2 of the soup mixture to each pie shell. Cover with the fold-out pie sheet and crimp the edges.
Bake at 350 degrees until the crust is deep brown in color.