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Sunday, January 16, 2011

Chicken Pot Pie

This recipe comes from my mom. It's one of those that is quick and easy, and one that's good to take if you need to hustle a meal to someone.

2-3 boneless, skinless chicken breasts, cooked and diced
1 can cream of chicken soup
1 can peas & carrots, drained *
1 1/2 cups chicken broth (I strain and use the broth from where I cooked the chicken)
1 stick margarine or butter, melted (Mom uses margarine; I use butter)
1 cup milk
1 cup self-rising flour

*You can substitute a bag of frozen mixed veggies, but you have to cook them a little first so that they get done all the way.

Mix chicken broth and soup together; add chicken and vegetables. Pour into 2-quart casserole dish. Mix together melted butter and milk; whisk in flour. Pour evenly over meat and vegetable mixture. Do not stir. Bake at 350 degrees for about 30 minutes, or until crust is golden brown. YUM!

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