Lanes BBQ – Chicken Pot Pie
This recipe makes 3 full chicken pot pies. We like to make the full batch of filling, bake one chicken pot pie, and freeze the rest of the filling. One pie can feed a family of 4.
Ingredients:
- 2 box pillsbury pie crust (2 crust)
- 2 sticks unsalted butter
- 1 cup chopped onion
- 1 cup chopped celery
- 1 cup chopped carrots
- 6 chicken breast
- 1 cup canned/frozen shoepeg corn
- 8 oz sour cream
- 2 cans cream of chicken soup
- 1 cup frozen peas
- Lane’s Garlic2 Rub
- Lane’s Brisket Rub
Instructions:
1. Season chicken beast with Lane’s Brisket Rub, place in a pan, cover with foil, bake for 1 hour at 350 or until internal temp reaches 165
2. Melt 2 sticks of unsalted butter in a skillet and sauté onion, celery, and carrots until soft (about 7-10 min)
3. Once softened add cream of chicken soup, sour cream, 2 tbsp Lane’s Garlic2 Rub, and frozen veggies
4. Once Chicken is finished cooking, chop (or pull) and stir into the mixture.
5. Place 1 pie crust in the bottom of a greased pie dish, add filling, place other pie crust on top.
6. Cut slits in the top of the crust and bake at 350 for 35-45 minutes. Crust should be golden brown.
Recipe Provided by Lanes BBQ
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