For this recipe, you'll need:
- 2 small chicken breasts
- 2 carrots
- 2 stalks celery
- 1 cup frozen peas
- 0.25 tsp cumin
- 1 bay leaf
- 0.5 tsp garlic salt
- 0.25 tsp adobo seasoning
- 1 10.75 oz can condensed cream of chicken soup
(Time: 0:20) Once the pot comes to a boil (with all the veggies added), reduce heat to medium, cover and simmer until the carrots are tender, or about 5-10 minutes, while you prepare the crust.
... and stick them into the fridge so they can rest and cool down. While they're resting (about 10 minutes works best, but they're flexible), pre-heat the oven to 450°F.
When the oven is ready, take the tart tins out of the fridge and slide them onto the middle rack in the oven. Bake for about 10 minutes until golden brown.
(Time: 0:50) Take the crusts out of the oven and let them cool for 5 minutes.
(Time: 0:55) Spoon some filling into a bowl that's conveniently slightly larger than the tart pans.
Put one of the crusts on top and enjoy your Chicken Bowl Pie!