This recipe makes 3 full chicken pot pies. We like to make the full batch of filling, bake one chicken pot pie, and freeze the rest of the filling. One pie can feed a family of 4.

Ingredients:

• 2 box pillsbury pie crust (2 crust)
• 2 sticks unsalted butter
• 1 cup chopped onion
• 1 cup chopped celery
• 1 cup chopped carrots
• 6 chicken breast
• 1 cup canned/frozen shoepeg corn
• 8 oz sour cream
• 2 cans cream of chicken soup
• 1 cup frozen peas
• Lane’s Garlic2 Rub
• Lane’s Brisket Rub

Instructions:

1. Season chicken beast with Lane’s Brisket Rub, place in a pan, cover with foil, bake for 1 hour at 350 or until internal temp reaches 165

2. Melt 2 sticks of unsalted butter in a skillet and sauté onion, celery, and carrots until soft (about 7-10 min)

3. Once softened add cream of chicken soup, sour cream, 2 tbsp Lane’s Garlic2 Rub, and frozen veggies

4. Once Chicken is finished cooking, chop (or pull) and stir into the mixture.

5. Place 1 pie crust in the bottom of a greased pie dish, add filling, place other pie crust on top.

6. Cut slits in the top of the crust and bake at 350 for 35-45 minutes. Crust should be golden brown.

Recipe Provided by Lanes BBQ