Chicken Soup Filling
1 large chicken breast cooked & cubed
(you can also cook a whole chicken and use part of the meat and broth for the soup)
2 cups Chicken Broth
(I used Chicken Bouillon- that's what I had)
1 Small onion
1 Large Carrot
2 Small to Medium potatoes
2 Celery Sticks
Salt & Pepper
I made a pie crust for the crust. As an alternate to pie crust, you can top the filling with biscuits.
Directions
Bring broth to a boil and add carrots, potatoes, celery, and onions. Let cook until tender. Add cooked chicken. For a creamier filling add a can of cream of chicken soup.
Place bottom layer of pie crust in pan. Pour in filling. Place top layer on and seal edges. Add cuts in the top
Wrap edges with tinfoil to avoid over cooking. Uncover for the last 10 min.
Bake at 425 for 30-40 min.
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