Chicken Pot Pie
Frozen Cobbler Dough – thawed: 6 sheets (full-size)
Lasco Chicken Gravy Mix: 1 – 20 oz. bag
Water: 3 quarts
Mixed Vegetables – frozen: 1 – 2 lb. bag
Lasco Premium Chicken Base: 1 tbs.
Diced Chicken – cooked: 3 lbs.
In a large pot, mix Lasco Chicken Gravy Mix with 3 quarts of water. Heat and stir until it begins to thicken. Add remaining ingredients. Cook over medium to low heat until thick. Line two full size steam table pans with the thawed cobbler sheets, making sure to cover the sides as well. Pour the thickened mixture into the pans and cover with the remaining cobbler dough. Cut holes in crust to vent. Bake at 350º F for 15 minutes, or until light golden brown.
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