Creamy Chicken Pot Pie with Flaky Crust - Rosalie Serving

Ingredients

• 8 (5-inch) round pie tins, or a (13 by 9-inch) baking pan
• 3 skinless chicken breasts, or 6 to 8 chicken tenders (do not use any more chicken than listed)
• Lawry’s coarse ground garlic salt with parsley
• ½ stick butter
• 3 tablespoons mild olive oil
• 2 cups celery, chopped into ½-inch pieces
• 1 cup carrots, chopped into ¼-inch pieces
• 2 tablespoons flour
• 2 cups kitchen Basics low-sodium Chicken stock
• 1 cup frozen peas
• 1 cup frozen corn
• ½ cup red potato, unpeeled and chopped into 1/2 -inch pieces, optional
• ½ cup frozen pearl onions, optional
• 1 can Campbell’s Cream of Chicken soup
• ¾ to 1 cup whole milk
• ¼ teaspoon ground black pepper
• box Betty Crocker Pie Crust mix