My Secret Chicken Pot Pie Recipe

When Oprah said to Paula Dean "this recipe is a heart attack on a plate" Paula said, "I'm your cook, honey, not your doctor!"

You are going to need:

Let’s say four big chicken breasts
Let’s say three cans of cream of CELERY soup (this is a huge secret)
Chicken stock
Chicken bullion
Thyme
1 package of frozen mixed vegetables
1 package of bird’s eye pearl onions in butter sauce1 stalk of celery
2 sticks of butter
1 can of tiny potatoes – optional
I dunno, let’s say we’re gonna use an 8x8x2 pan
You may not need all 4 crusts? But you wanna start with 2 boxes of Pillsbury refrigerator pie crustsflour

this recipe is perfect for as many people as you need to feed so if you need it make it bigger just use a bigger pan and more ingredients.  the largest i've done is a lasagna pan ... what is that, 9x13?

Remove the crusts from the box and the plastic package per the directions of the box.  You wanna make sure they’re not near take the vegetables and the onions out and put them on the stove to thaw while you’re doing all this:

take about two tablespoon of thyme and crush it in to about two tablespoons of chicken bullion to get them married.  fill a stock pot with chicken stock, the thyme and chicken bollion and about five celery stalks cut in big pieces. I just break them with my hands.  I also put about 15 shakes of hot sauce in the water but my husband doesn’t know that lol.  He just always says, it has a nice kick to it ;-) Boil the chicken breasts for about twenty minutes to a half hour.

Take the breasts out and cut them in to large chunks and mix them around with a stick of butter and salt and pepper.  Just let that sit there while you do this:

Preheat the oven to 350. 

Mix the veggies and the onions with, say, two cans of cream of celery.  Once that’s all good and incorporated, dump that in the bowl with the chicken chunks.  Let that all marry while you do this:

Dust your surface and roll the crusts out so they’re a little thinner then they come and try and urge them in to a rectangle.  Make sure you dust both sides of the crust with flour.  Lay your crusts in the pan.  I start in the middle of the pan and lay them out so they flap over the lip of the pan.  Gently press the crusts so they make it in to the corners.

Spoon the goo in to the crust.  My husband likes to have the canned potatoes sliced on the top of the goo.  Flip the overhang of the shells on to the top of the goo.  If I have leftover crusts I cut them in to shapes and put them on top of the pie.  You also need to vent the top so I take a knife and dot an S on the top for our last name ;-)

I bake this for at least 40 minutes.  You just have to really watch it and you’ll see when the crust starts to brown.  When the top starts to get tan you know it’s done.

After you take the pie out of the oven, rub butter over the crust, this makes it extra moist and terribleh yummy.