- 1 lb of chicken breasts (about 3)
- 1 can of cream of chicken + 1 can of water
- pie crust either store bought or homemade. I do it both ways and but this time I did store bought
- either fresh garlic or garlic powder
While the chicken is cooking I either make the crust or in this case unroll it and place into the pie plate. I then add the can of cream of chicken and 1 can of water to a bowl and microwave for 2 minutes.
I then shred the chicken with two forks. You can just cut it up into chunks but I find that when I shred the chicken seems to go further; which is perfect when you use 1lb of say the chicken tenders or thin breast cutlets. I tend to buy whatever is on sale. This time it was the thin chicken breast cutlets.
Here’s a tip. I first put the pie plate on a baking sheet lined with foil. Helps with transporting it to the oven and if it should bubble over than It gets on the foil and not my oven. If I have leftovers and the foil hasn’t gotten dirty I use it cover the pie.
Next I fill it with the soup mixture.
You can of course add peas and carrots if you want but I really love the Morvian style chicken pot pie.