9 inch deep dish pan
1 pound of chicken breast
1 can Cream of chicken
2 Chicken bouillon cubes
1 tsp Rosemary
Salt ( as much as you need)
1 whole carrot
1/2 white onion
1 cup peas
2 pie crust
2 tbs Flour
Crock pot (HIGH Heat)
1.Cut up chicken and put into crock pot with cream of chicken 4-6hours
2. Prep all veggies
3.after 4 hours pull chicken apart and place back into crockpot and season to your liking
ADD (Rosmary /bouillon cubes/salt (pepper if you like)
Let it sit for 2 more hours
4. Preheat over to 425 degrees. After 6 hours of the chicken cooking, place butter, flour, onion,and veggies into a sautéed pan on medium high heat.
5.After onion is translucent, begin putting your pie crust into the pan.
6.Combine chicken into the pan with sautéed veggies.
7.add mixture to pie crust.
Put second pie crust on time and fit it to the pan.
8. Cut slices in pie crust and add egg wash to finish.
9.put into preheated oven for a total of 30 mins
10. 20 min in 425 with oven on.
10 mins in oven but turned off.
11.let it sit for 10 mins and serve.