Ingredients
2 large chicken breasts
1 tsp chicken stock
1 celery stick
1/4 piece red onion
1 pinch salt
1 pinch coarse ground pepper
1 clove garlic
2 pie crusts
Method
Sources
📖
Recipe1M+
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Recipe1M+
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Large stock pot — batch stocks, pasta water, lobster, canning
Adjustable stand — hold cookbook or tablet at eye level while cooking
Tri-ply stainless stock pot for stocks, blanching, large-batch cooking
Premium German stovetop pressure cooker — spring-valve precision
Versatile 8-qt stock pot — everyday soups, pasta, blanching
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boil chicken breast in broth with vegetable and chicken stock until done, shred chicken and let cool saving chicken broth. chop carrot, celery, and onion ad to chicken mix in broth. as salt, pepper, garlic bring to a boil, then let set. grease a 9inch pie pan with butter and spread half the chicken mix in pan. cut pie crust into strips and layer onto chicken mix. ad another layer of chicken, then whole pie crust over chicken mix. bake at 425 for 20-25 minutes, let set for 10 then enjoy.