Rich’s Chicken Pot Pie

Start with a full Organic Chicken Breast. Poach in 1 inch of water (covered) for approximately 15 minutes until cooked and tender. Set aside to slice, pull apart into bite-sized pieces.

Pillsbury pie crust (2) or equivalent. Roll out one pie crust so that it will fill and will overlap the sides of a 9-10” deep dish pie pan. Poke fork holes in the crust and bake at 400 degrees for 5 – 10 minutes. (Leave excess overlapping the sides a little, since the crust will shrink a little, baking it this way.

Other than the Chicken, use any/all of the following ingredients:

6 organic carrots, sliced to 1/8 inch; ½ large yellow onion, sliced and diced.  In large fry pan, sautee in 1½ tablespoons of butter for 10 minutes.

2 cloves organic garlic, thin sliced. Add to fry pan for 5 minutes.

4 stalks organic celery, cut to 1” bits; 3 small organic zucchinis, thin sliced. Add to fry pan for 5 minutes.

1 dozen mushrooms, sliced.  Add to fry pan until mushrooms are done.

Salt and pepper lightly, to taste. (Remember, mushroom soup gets added that is already salted; see below.)

Heat approximately 1 ½ cups of mushroom soup in a saucepan on the stove. (I recommend a mild organic carton of natural creamy portabella mushroom soup, like “Imagine Natural Creations” available at City Market/ Kroger.)

Pull the cooked bottom pie crust from the oven. Spread the chicken on the bottom of the pie pan; add the vegetables to the top. Pour the mushroom soup over the top of the vegetables.

Add 1 – 2 tablespoons of shredded Parmesan cheese, sprinkled on top.

Put crust onto top, poke vent holes with fork; trim edges. Return to 400 degree oven; set temperature down to 375 for 40 minutes. Enjoy!