I love the weather right now. The East Coast is feeling a bit like Northern California, slightly chilly and drizzly. I had planned to make chicken pot pie, an easy family favorite to help fend off the cold. Then someone close to me had a sick family member. What a great way to show hospitality then to make a double batch and share love. If you choose to make a double batch, double the ingredients!~
3 Chicken Breasts
3 Cups Frozen Vegetables (We love corn, carrots, and asparagus. You can play with your favorites)
1 Cups Shredded Sharp Cheddar Cheese
2 Cups Cream of Celery Soup (We also love Cream of Broccoli)
2 Pie Crust Disks
Season the chicken breasts on one side with salt and pepper.
Take a large skillet, over medium heat, and drizzling olive oil to coat the bottom. Let the oil heat to a smoke temperature.
Add the chicken, season side down.
Season the chicken again with salt and pepper.
Fry the chicken for 12 minutes on each side, until 180*. Look at how golden brown and crispy it gets!!
Take out of the pan and let rest for 5 minutes.
Pre-heat the oven to 350*.
Take each breast and cut into bite sized chunks.
In a large bowl, add the vegetables and soup.
Mix together until fully incorporated.
Add the chicken chunks.
Stir until every piece is coated.
Take a 9×13 casserole dish and coat with non-stick spray.
Add the chicken, vegetable, soup combo.
Top with the glorious cheese.
Take one pie disk and situate it on half the casserole dish.
Add the second pie disk and slice a beautiful design on the top. I did hearts, but you can make anything!
Bake at 350* for 45 minutes.
Let sit out of the oven for 10 minutes. Admire your artwork and how delicious the pie crust browned.
Plate the pot-pie.
Take time to enjoy food and enjoy cooking!~