Prep 30 mins
Cook 2 hrs
- 4 -6 chicken breasts
- 3 -4 cups chicken stock
- 1 (10 ounce) can cream of chicken soup
- 3 (15 ounce) cans Veg-All
- 4 pie crusts
- Boil chicken breasts in water and 3 cups of chicken stock until chicken easily falls apart with fork; about 1.5-2 hours. Remove chicken and preserve liquid. Shred the chicken. Return chicken to liquid and bring to a boil. Simmer for 15 minutes, adding more chicken stock if needed. Add can of Cream of Chicken Soup, the 3 cans of drained Veg-all and pepper to taste. Cook over medium heat for about 20 minutes.
- Place dishes with bottom pie crusts in the oven on 425 for approximately 8-10 minutes. Remove from oven and fill with chicken mixture. Place top pie crusts over mixture, slice openings to vent and bake at 425 for 30-45 minutes.
I cut the recipe in half and only made one pie. This was easy to make but we thought the filling needed a lot of seasoning. This is a good basic recipe. Made for Spring PAC 2012.
I didn't realize that this recipe called for partial baking of the bottom crust separately from the remaining crust and the filling until I was about half way done mixing the various ingredients. I was especially hesitant because I have never heard of baking a 2 crust pie that way and was afraid it wouldn't make a good crust. I was wrong. Both crusts were wonderful. Of course because the pan and bottom crust were so hot we simply lightly placed the top crust onto the pan and made the vent slits. So the crust preparation gets 5 stars. Unfortunately the filling was a bit bland and I think the chicken would have been better cut into small chunks or cubes. By shredding the chicken it made the pie seem a bit stringy. Made for PAC Spring 2012.