Step 1

Preheat oven to 425°.

Step 2

Take one pie crust and place it into the bottom of a pie pan. Set other pie crust aside for later.

Step 3

In a medium-sized saucepan, melt 2 tbsp of butter over medium heat. Add chicken to pan, sprinkle with salt, pepper, and Slap Ya Mama® and cook until done. Remove chicken from pan and set aside.

Step 4

In the same saucepan used for the chicken, melt the remaining 2 tbsp of butter. Add in the onions, celery, and garlic. Cook until onion becomes transparent and celery is tender, stirring frequently.

Step 5

Next, sprinkle flour into pan, stir and let cook for 2 minutes.

Step 6

Gradually pour chicken broth and heavy cream into pan, stirring frequently until hot and thickened.

Step 7

Now, add in chicken, thawed vegetables, and cheese. Stir and let cook for 5 minutes.

Step 8

Spoon mixture into prepared pie pan and top with remaining pie crust.

Step 9

Seal and fluke edged of pie and cut several slits into the top of the pie crust.

Step 10

Place pot pie on a baking sheet, and bake for 35-40 minutes or until crust is golden brown.

Step 11

During the last 10 minutes of cook time, if edge's are getting too brown, place foil strips over the crust edges.

Step 12

Remove from oven and enjoy!