I love a good pot pie, and the frozen kind just don’t cut it! I played around until I came up with this one. This is most easily made if you prepare your pie dough, chicken and sauce in advance and then do final preparation and assembly when desired. I usually make up four 7
Ingredients: [‘pie crusts’, ‘boneless skinless chicken breast halves’, ‘seasoning salt’, ‘garlic granules’, ‘salt %26 freshly ground black pepper’, ‘extra virgin olive oil’, ‘yukon gold potatoes’, ‘extra virgin olive oil’, ‘carrots’, ‘broccoli stem’, ‘onion’, ‘fresh garlic’, ‘celery’, ‘asparagus spears’, ‘green bell pepper’, ‘red bell pepper’, ‘salt %26 freshly ground black pepper’, ‘butter’, ‘flour’, ‘reduced-fat chicken broth’, ‘dried thyme’, ‘dried basil’, ‘seasoning salt’, ‘garlic granules’, ‘instant mashed potatoes’, ‘milk’, ‘kosher salt’, ‘nonstick cooking spray’]
Quantity of Ingredients: [“4 pie crusts (double MEAN CHEFu0027s Classic Pie Crust, u003ca hrefu003d”https://www.geniuskitchen.com/recipe/classic-pie-crust-idiot-proof-step-by-step-photo-tutorial-26205″”u003eClassic Pie Crust
Number of Servings: ”
Steps: 4 -6 boneless skinless chicken breast halves or 4 -6 boneless skinless chicken thighs