Chicken Pot Pie with Heart!~

mymilitarysavings.com

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!~

 

Ingredients Needed:

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

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Season the chicken breasts on one side with salt and pepper.

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Take a large skillet, over medium heat, and drizzling olive oil to coat the bottom. Let the oil heat to a smoke temperature.

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Add the chicken, season side down.

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Season the chicken again with salt and pepper.

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Fry the chicken for 12 minutes on each side, until 180*. Look at how golden brown and crispy it gets!!

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Take out of the pan and let rest for 5 minutes.

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Pre-heat the oven to 350*.

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Take each breast and cut into bite sized chunks.

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In a large bowl, add the vegetables and soup.

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Mix together until fully incorporated.

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Add the chicken chunks.

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Stir until every piece is coated.

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Take a 9×13 casserole dish and coat with non-stick spray.

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Add the chicken, vegetable, soup combo.

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Top with the glorious cheese.

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Take one pie disk and situate it on half the casserole dish.

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Add the second pie disk and slice a beautiful design on the top. I did hearts, but you can make anything!

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Bake at 350* for 45 minutes.

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Let sit out of the oven for 10 minutes. Admire your artwork and how delicious the pie crust browned.

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Plate the pot-pie.

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Take time to enjoy food and enjoy cooking!~

Jubilation Y’all!~

 

 

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