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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 4 |
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This is the only chicken pot pie I will eat - Mom's recipe, the best ever, my favorite dish from childhood (it is fun to eat the little pies). Ingredients:
3 -4 boneless skinless chicken breasts |
1/2 cup chopped celery |
1 tablespoon chopped toasted almond (optional) |
1/2 cup mayonnaise |
1 (15 ounce) can cream of mushroom soup (get regular size can) |
1 (15 ounce) can chicken broth (get regular size can) |
1/4 cup dried breadcrumbs |
1/4 cup grated parmesan cheese |
1 (16 ounce) package frozen tart shells (in freezer section with regular frozen pie shells. they come 8 to a pkg. we don't know if this is th) |
Directions:
1. Boil chicken or cook in a pressure cooker. I use a pressure cooker and use the water from it as the chicken broth. You could also cook in a microwave and use canned broth.
2. Chop the chicken. In a bowl mix all ingredients except bread crumbs and grated cheese.
3. Fill uncooked tart shells with chicken mixture. Combine some bread crumbs and cheese; sprinkle on top of the pot pies.
4. Place on baking sheet and cook in 350 degree oven about 30 minutes or until the pie shells are brown. You can also make this in a regular pie shell.
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