Prof's Chicken Pot Pie

• 3 -3 12 lbs chicken breasts
• 1 (14 ounce) can chicken broth
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 -2 carrot, peeled and chopped
• 4 celery ribs, chopped
• 2 large onions, Minced
• 3 garlic cloves, Minced
• 8 ounces fresh parmesan cheese, shredded
• 14 teaspoon salt
• 1 tablespoon black pepper
• 2 teaspoons paprika or 2 teaspoons chili powder
• 2 bay leaves
• 4 pie crusts
• 1 egg, slightly beaten
• 1 tablespoon olive oil

1. Preheat oven to 300 degrees.
2. Heat Olive Oil in large oven proof skillet.
3. Add the garlic, onion, celery and carrots and saute for 4 minutes.
4. Add the Chicken to the skillet and brown on either side, remove from heat.
5. Add Chicken Broth, salt, pepper and bay leaf to the skillet.
6. Cook chicken in oven for 45-60 minutes (or until cooked).
7. Once chicken is cooked, remove from skillet and chop.
8. Place Skillet on stovetop and boil off excess chicken broth.
9. Return chicken to the skillet, add Cream of Chicken Soup, Parmesan Cheese and chili powder and let simmer for 10 minutes.
10. Pour mixture into two pie crusts and use the other two pie crusts as the topping.
11. At this point you can either freeze you pies or brush the crusts with the beaten egg.
12. Place in 350 degree oven for half-hour (or until bubbling).

chicken breasts, chicken broth, cream of chicken soup, carrot, celery, onions, garlic, parmesan cheese, salt, black pepper, paprika, bay leaves, egg, olive oil

Taken from www.food.com/recipe/profs-chicken-pot-pie-214044 (may not work)