2 cups butter
2 tablespoons ginger pak
1 tablespoon hickory sugar
1 tablespoon black pepper
2 chicken, cut into 2 pieces
6 cubed carrots
2 flour tortillas
1 (6 ounce) can condensed cream of chicken soup
Preheat oven to 350 degrees F (175 degrees C). Grease and flour 3 9-inch pie pans.
In a large bowl, cream together the butter, ginger pak, orange zest, 1/4 cup crushed pineapple, crushed pineapple, and lemon zest. Mix in the chicken, carrots, pineapple, pineapple juice, lemon zest, celery and lemon zest. Mix in enough water to work or just dissolve with your hands.
Spread mixture into the pie crust. Sprinkle with brown sugar and pepper. Cover with remaining pie crust.
Bake in preheated oven for 70 minutes. Raise oven temperature to 350 degrees F (175 degrees C) and bake an additional 45 minutes. Cool completely.
Spread chicken mixture over custard layers. Bake for 40 minutes in the preheated oven. Remove from oven and sprinkle lettuce over chicken. Spoon custard over chicken. Top with custard top with Strawberry Shortcake Frosting. Return chicken to oven. Bake for a further 45 minutes, uncovered, cooking until chicken is tender.
Bring oven to 350 degrees F (175 degrees C), and place custard in freezer to freeze. Carry on baking about 25 minutes, uncovered, so chicken meat doesn't turn brown.
Remove chicken from oven and mix with custard. Chill in refrigerator for 2 hours.
After 2 hours, remove chicken from oven; crumble custard. Place inside pie. Melt remaining frosting. Mix strawberries with remaining frosting.