Pot Pie

3 Chicken Breast, Chicken Base, 1 Medium Onion, 4 Stalks of Celery, 6-8 Potatoes, 2 Cans of Cream of Chicken Soup, 2 Cans of Whole Milk, Can of Whole Corn, Can of sliced carrots, (Both Drained), 2 Cups of Whole Milk, Butter, Olive Oil. 1/2 to 1/3 Shredded Cheddar Cheese.

Boil until done your three chicken breasts. Cube and set aside.

Peel 6-8 potatoes, cube and boil until tender, not mushy.

Dice one medium onion, and four stalks of celery and saute’ in olive oil, butter and add a dash of chicken base. Mix with chicken and stir gently. Set aside.

Mix in large sauce pan two cans of Cream of Chicken Soup and two cans of whole milk. Warm and add shredded cheddar cheese, 1/2 - 1/3 until melted.

In a 9x12 sprayed pan place potatoes, drained vegetables, onion and celery evenly.

Pour Mixture of soup/cheese/milk over all of it.

Add salt and pepper to taste. Cover.

Place in oven @350 for 30-40 minutes. Place cookie sheet underneath in case it over flows.

Pillsbury Biscuits per the recipe places evenly on top. Put back into over at Pillsbury time for Biscuits and leave uncovered.