Chicken Pot Pie

This recipe came from Martin's grandmother. This is one of the recipes I used for Mom and Dad's Christmas present. It freezes really well.

Looks strange because I tried it in a 9 x 13 pan.

But it still tasted just as good- added more crust per bite.

Ingredients:

~1.5 chicken breasts

1 package of frozen vegetables (your choice)

1 can cream of chicken

1 cup chicken broth

1 tablespoon minced onion

1 teaspoon salt

1/2 teaspoon pepper

1 cup shredded cheddar cheese (optional, but my house and I agree it is necessary if you like cheese)

1 rolled pie crust (I use the refrigerated Pillsbury pie crusts)

Boil the chicken in salted water until done and then shred. Save the water for the broth or just use the store-bought kind.

Mix the cream of chicken, frozen vegetables, broth, spices, chicken, and potentially the cheese together in a large bowl.

You can use pretty much any kind of pan for this. For the frozen ones, I found deep aluminum round dishes, but this makes for a very thick pie (3"). I made this one in a 9 x 13" pan and had to stretch the crust to have a top and bottom layer. Katie makes this in a 8 x 10" pan and then lattices all the crust in strips over the top. If you do use a round dish, make sure it is a deep one and try to fold the edges of the bottom layer of crust over the top layer of crust with your thumbs.

*Don't forget to poke a few air holes in the top of the crust.

Bake at 350 degrees until hot in the middle (edges may brown and bubble). Approximately 30-60 minutes. I know that's a broad range but it depends if it's still partly frozen as well.

**I usually just boil an entire pack of chicken breasts and make two pies at once to put one in the freezer. A lot of work up-front but a delicious result.