I made this on Monday for supper. G doesn't like so much pastry, so next time, I will just put the filling in a glass pie plate, & use 1 pie pastry on top. Other than that, it was really good! We had this with a Ceasar salad.
2 boneless, skinless chicken breast
2 large carrots, sliced
1 celery stalk, sliced
1 large potato, diced
1/2 onion, diced
1 tsp minced garlic
1 can of mushroom soup
1 can of milk
pepper to taste
2 pie shells
Dice up chicken & cook until no longer pink. Add veggies & cook about 5 minutes. Stir in soup, milk, & pepper, & heat through. Pour into a pie shell, then place the 2nd shell on top, fluting the edges. Put steam holes in the top. Bake at 350F for 40 - 50 minutes, until golden brown, & the inside is bubbly.
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