Mama's Chicken Pie II


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• 3 Chicken breasts {not too large.}
• 6 Strips thick cut bacon, chopped.
• 1 Small onion, chopped.
• 10.5 Ounces can cream of chicken soup.
• 1 1/2 Soup cans broth {I used the liquid from boiling my chicken.}
• 1/2 Teaspoon pepper.
• 1/4Teaspoon salt.
• 2, 9″ frozen pie shells, thawed and cut into 1″ strips.
• 2 Tablespoons butter.


-Place the chicken in a pot, cover with water and bring up to a boil, cooking until the chicken is cooked through.
-Meanwhile, fry the bacon in a skillet, adding the onion and cook till the bacon is crisp, drain well and set aside.
-Remove the chicken, reserve the broth, let the chicken cool enough to shred.
-In a bowl, whisk together the soup, broth, pepper and salt. Stir in the shredded chicken, bacon and onions.
-Lightly spray a 2.5 quart rectangle baking dish with cooking spray.
-Pour half of the chicken mixture in the bottom of the dish, spreading it around.
-Top with a layer of the pie shell strips and dot with 1 Tablespoon of butter.
-Place in a 400°degree oven for 25 mins.
-Remove and top with remaining chicken mixture, pie strips and butter.
-Place back in the oven for an additional 25 mins.
-Let sit 5 mins before serving.


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Mama's Chicken Pie II