Succulent Chicken Pot Pie

12-inch Dutch oven

16 briquettes on the lid

16 briquettes on the bottom

1- inch deep cast iron fry pan

Glass pie pan

Baking time: 30 minutes

2 or 3 boneless chicken breasts cut up uniformly

into ½ by ¾ inch chunks

Green onions

Olive oil

Cauliflower

Baby carrots sliced

Brussels sprouts

New red potatoes sliced

Broccoli

Refrigerated pie crust

½ teaspoon sea salt

½ teaspoon McCormick Montreal chicken

seasoning

1 can chicken broth

Instructions

In cast iron fry pan, sauté chicken chunks with green onion and olive oil. Fully cook and brown chicken. Place bottom crust in pie pan. Layer it with chicken and all the vegetables. Season with salt and chicken seasoning. Add ½ can of chicken broth. Place top crust on and seal edges. Make about 3 slits in top crust. Bake 30 minutes until crust is golden brown.

Note: This is the best chicken pie that I’ve ever tasted. Healthy chicken, veggies, and some olive oil make it good for you too.