I love buying Pralines in Savannah
I've modified this recipe a bit to work for my family. This recipe makes a large 9x13 dish, but I like to make 2 pies instead. I like to do it like this so I can freeze one to have a few weeks later. I also like to use a rotisserie chicken in place of cooking a whole chicken, it saves time and I think a lot of mess too. Today I made mine with frozen turkey leftovers from Thanksgiving.
Chicken Pot Pie
1 can cheddar cheese soup
1 can cream of celery soup
1/2 c milk
1 chicken, (cooked) skinned, boned and cubed
1 medium onion
1 10 oz package frozen peas
3 carrots, sliced
salt and pepper to taste
2 sets of frozen pie dough ( you can make your own dough, especially if you want to make the 9x13 version, but once again I like things to be quick and easy, therefore I go with frozen dough.
In a large sauce pan, heat soups and Milk. Stir in chicken, onions, peas, carrots and salt and pepper. Cook until mixture boils. Remove from heat. Preheat oven to 350. Pour into 2 frozen pie shells. I then take the two extra pie shells and remove them from the tins and place on a floured countertop, I then use a pizza cutter and slice the dough into strips. Lay dough over pie in a lattice pattern. Dot with butter. Place pie tins on baking sheet before going into oven, sometimes it bubbles over. Bake for 45 min until golden brown.
Here I am once again using my awesome Le Creuset pan that I got for Christmas
Pour into pie shell
It doesn't have to look perfect to taste fabulous!