Ingredients for the basic pie:
2 boneless, skinless chicken breasts
2 frozen 9" pie shell
2 refrigerated pie dough
1 family size can of Campbell's cream of chicken
4 cups of water
1 tablespoon of whole peppercors
2 bay leaves
7 pearl onions peeled, whole
Supreme pie ingredients:
3 strips of cooked bacon
7 button mushrooms
1/2 cup of frozen corn
1/2 cup of minced ham
If you don't like those, you can add anything into this pie.
Peas, Broccoli, carrots, potatoes, scallions, parsley, parmesan cheese... the possibilities are endless once you have the main pie.
In a deep pot add the water, peppercorns, pearl onions, bay leaves and chicken breast.
Bring to a gentle boil, then simmer for 20 minutes.
Let the chicken cool before handling. Once cool shred it with your hands.
Reserve one cup of the liquid the chicken cooked in, we'll use it to dilute the cream of chicken later.
Also save the pearl onions to add in in the pie.
While the chicken cools off prepare the Supreme ingredients:
Gather the bacon strips and cut it with scissors. It is easier and faster that way.
Clean the mushrooms with a damp paper towel then quarter it.
Mince the ham. I like to make it small.
In another pot, put the cream of chicken and add a cup of the broth you made with the chicken breasts.
Simmer it while you assemble the pies.
Put the chicken breasts into the frozen pie shell. If you just want a plain pie, add the cream of chicken, the pie dough top and bake.
For the Supreme pies:
Layer the mushrooms, bacon and half of the pearl onions in one shell.
Layer the ham, corn and the other half of the pearl onions in the other shell.
Add the cream of chicken/broth mix. Tap the sides of the pie to make the liquid settle.
Cover both pies with the refridgerated dough. Cut excess dough.
I like to mark the pies so I know what flavor each has inside. I cut a B on the bacon pie and an H on the Ham pie.
Put the pies on a baking sheet, so if it bubbles over, the mess won't end up on your oven.
Bake at 400 degrees for 30 minutes.
Each pie serves about 3 people. Make 2 and you'll have dinner and lunch the next day. I've not yet tried to freeze the premade pies, they don't usually last more than a day around here.