Chicken Pot Pie

• 10 chicken breasts
• salt and pepper
• Italian Parmesan dressing (1/2 oz. bottle)
• 1 onion, diced
• 4 celery stalks, diced
• 1 lb. carrots
• 1 can evaporated milk
• 1 can cream of chicken soup
• 2 cans cream of celery soup
• 1 (8 1/2 oz.) can sliced mushrooms
• 1 pkg. frozen peas
• 2 pkg. Pillsbury pie crust mix

1. Take chicken, spread salt, pepper and dressing over chicken. Place in oven and bake at 350u0b0 for 1 hour.
2. Saute onion and celery in small amount of cooking oil.
3. Drain and set aside.
4. Steam carrots.
5. Add carrots, milk, soups and mushrooms to onion and celery.
6. Stir and heat through.
7. Add frozen peas.
8. Stir.
9. Remove chicken from oven after 1 hour.
10. Allow to cool 30 minutes.
11. Cut into bite size pieces.
12. Lay chicken into buttered casserole dishes, 9 x 12 x 2-inch and 8 x 8 x 2-inch.
13. Pour soup mixture over the chicken.
14. Unfold pie crust; place on top of pie and flute edges.
15. Place in 350u0b0 oven and heat 30 minutes.
16. If crust is not brown, turn oven up to 400u0b0 and watch carefully.

chicken breasts, salt, italian parmesan dressing, onion, celery stalks, carrots, milk, cream of chicken soup, cream of celery soup, mushrooms, frozen peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=837037 (may not work)