Grownup Chicken Pot Pie
  • 1 cans cream of mushroom soup
  • 2 cans cream of chicken soup
  • 1 1/2 cups white wine
  • 6 boneless skinless chicken breasts
  • 8 oz sliced mushrooms
  • 1/2 cup finely diced onion
  • 1 clove garlic
  • 1/2 cup cubed carrots
  • 1/2 chopped celery
  • 1 roll Pillsbury Pastry Crust
  • salt & pepper
  1. Mix soups with white wine with a whisk. Add chicken breasts to crockpot, cover with sauce, top with mushrooms. Crock for 8 hours on low.
  2. Meanwhile, take pastry crust and divide in half. Roll each half out as much as possible and slice 1/3 off. Bunch and re-roll out each portion. Place larger half in bottom of a 4" diameter ramekin. Wrap top portion in tinfoil. Repeat for 2nd half of dough. Refrigerate - take out 15-20 minutes before baking so dough can come to room temperature.
  3. Heat oil in a skillet. Add onions and garlic; sautee for 2 minutes. Add carrots and celery and sautee for another 4-5 minutes.
  4. Shred chicken breasts in gravy. Add in sauteed veggies. Season to taste with salt & pepper. Mix well.
  5. Preheat oven to 350*F. Place dough-lined ramekins on a baking sheet and place in oven. Bake for 10-15 minutes, or until crust is golden. Remove from oven and let cool.
  6. Ladel chicken mixture into ramekins until almost full. Cover with smaller dough, folding over edges of ramekins. Cut 3 slits in top of dough. Cover edges of crust with tinfoil and place back in oven. Bake for 30-40 minutes, or until top crust is flaky and golden brown.