Mom's Chicken Pot Pies
- 3 -4 boneless skinless chicken breasts
- 12 cup chopped celery
- 1 tablespoon chopped toasted almond (optional)
- 12 cup mayonnaise
- 1 (15 ounce) can cream of mushroom soup (get regular size can)
- 1 (15 ounce) can chicken broth (get regular size can)
- 14 cup dried breadcrumbs
- 14 cup grated parmesan cheese
- 1 (16 ounce) package frozen tart shells (in freezer section with regular frozen pie shells. They come 8 to a pkg. We don't know if this is th)
- Boil chicken or cook in a pressure cooker.
- I use a pressure cooker and use the water from it as the chicken broth.
- You could also cook in a microwave and use canned broth.
- Chop the chicken.
- In a bowl mix all ingredients except bread crumbs and grated cheese.
- Fill uncooked tart shells with chicken mixture.
- Combine some bread crumbs and cheese; sprinkle on top of the pot pies.
- Place on baking sheet and cook in 350 degree oven about 30 minutes or until the pie shells are brown.
- You can also make this in a regular pie shell.
chicken breasts, celery, almond, mayonnaise, cream of mushroom soup, chicken broth, breadcrumbs, parmesan cheese, section
Taken from www.food.com/recipe/moms-chicken-pot-pies-267442 (may not work)