5 White Potatoes cubed
5 Carrots cubed
5 Celery cubed
1 Onion cubed
4 cups Chicken stock
3-4 Chicken breasts
1 tsp Onion powder
1 tsp Garlic powder
1 tsp Ginger powder
1 tsp Parsley
2 cans Cream of Chicken soup
2 pie crusts
½ stick butter
1 can water
Kimo’s ONO Grindz Chili Pepper Water
Blanch the chicken breasts in chicken stock with garlic powder, onion powder, ginger powder, and parsley for 15 minutes. When cooled, cut into cubes.
Cook white potatoes, carrots, celery, and onion in a pan drizzled with olive oil and 2 tbsp butter for 15-20 minutes.
Place 1 pie crust in the bottom of the sprayed cooking dish. Poke several times with a fork. Paint with melted butter. Cook according to box directions.
Add cream of chicken soup and water in a big mixing bowl. Whisk until fully mixed. Add cooked vegetables and chicken. Mix to incorporate.
Pour the mixture over the cooked pie crust.
Place the second pie crust on top of the mixture. Cut an “X” on the top. Paint with melted butter. Put in a 450-degree oven for 35 minutes.
Add any flavor of my chili pepper water and enjoy!