1 whole chicken or three massive deboned breast
10.5 oz. will cream of soup
1 one/2 wills stock (use the soup can to live the broth...I used the water I saute the chicken sure mine)
1/4 tsp. salt
1/2 tsp. black pepper
2 frozen 9" pie shell, thawed and take 1" strips
2 T. butter
Place the chicken in an exceedingly pot and canopy with water, rouse a boil and cook totally. take away the chicken (save the preparation liquid), let cool then break up the meat. in an exceedingly bowl stir along the soup, broth, salt and pepper. Stir within the chicken, mix well.
Lightly spray a 9x9 baking dish with preparation spray. Spoon half the chicken mixture into all-time low and unfold around. Then cowl the mixture with a layer of the pie strips. Dot the strips with one T. of butter and place in an exceedingly four hundred degree kitchen appliance for twenty five minutes. take away and spoon the remaining chicken mixture over the highest, then place the remaining pie shell strips. Again, dot with one T. butter. come back to the kitchen appliance for an extra twenty five minutes or till golden brown. take away and let sit five minutes before serving.