Adapted from ⤵️

I changed a couple things; I mixed some dark thigh meat in with white meat. We don’t like potatoes in our pot pies so left that out. I didn’t use 2 cans of soup, instead I made a roux with butter, milk…added heavy cream (to desired thickness), seasonings. I used chicken broth instead of water. I used a 9×13 pan; i think that’s it 🤣 You can click on link above or go by my pictures 😜⤵️

I cooked 2 large chicken breasts and 3 chicken thighs (with carrot, onion, little seasoning). That way I cooked chicken plus had broth to substitute for water & making a little gravy 😋

Bake bottom crust 20 minutes first, at 350°, let cool.


Published by dawn

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