Ingredients
1.5 lb Chicken boneless skinless
1/2 stick butter salted
paprika
lemon pepper
1 Can (29 oz) Veg All Original
1 Can (10 3/4 oz) Cream of Chicken Condensed Soup
1 Can (10 3/4 oz) Cream of Celery Condensed Soup
8 oz Veletta Cheese cut in 1/2 ounce cubes
1Cup Milk Nonfat
1/4 tsp fresh black pepper
2 Sets Regular Pie Crust (found usually in the frozen section)
Directions
Melt butter in a glass baking dish in the microwave
Lay chicken in butter and the flip to coat
Generously sprinkle paprika and lemon pepper on the chicken
Bake at 400 degrees for 30 min
Remove from oven and turn over.
Coat generously the chicken with paprika and lemon pepper
Return chicken to the oven for 20 minutes
Remove and cut chicken in slices removing any fatty segments.
In a separate glass bowl
Combing Cream of Chicken, Cream of Celery, Velvetta Cheese and 1/2 cup milk
Heat in microwave on high for 10 minutes stiring every 2 minutes until all the cheese is melted
Add the other half cup milk and Veg All Original and pepper
Heat 3-5 minutes again stirring every 2 minutes.
Combine cut chicken to the above mixture.
Divide mixture between 2 pie crusts
Cover each pie with the matching pie tops.
Pinch ends to seal the pie.
Cut slits in pie top to allow heat to escape.
Cover edges with foil
Bake at 380 for 40 minutes until pie crust is cooked and bubbling through slits.
Remove from oven , remove foil edges and allow to cool for 15 minutes before serving .
Enjoy!!!
