bea's chicken pot pie
(6 ratings)
Some call it pot pie and others call it a casserole. Either term is politically correct, I say. This is a wonderful dish that is definitely comfort food. My family loves this dish. This recipe came from a sweet friend, Mrs. Lewis, which is now deceased.
(6 ratings)
yield
6 -8 depends on size
method
Bake
Ingredients For bea's chicken pot pie
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whole fryer, cooked & deboned, reserve broth**
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16 ozfrozen or canned mixed vegetables**
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10 1/2 ozcream of mushroom soup*
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10 1/2 ozcream of chicken soup*
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2 canreserved chicken broth (use soup cans)**
- TOPPING:
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1 stickbutter or margarine, melted
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1 cself-rising flour
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1 cmilk or buttermilk
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** i, personally add a can of diced water chestnuts.
How To Make bea's chicken pot pie
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1Boil chicken and reserve 2 cups broth. Freeze the rest of broth for another use. Debone and skin chicken then place into bottom of a 9 X 13 casserole dish or baking pan. Preheat oven to 350.
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2In a large saucepan slowly heat both cans of soup along with 2 cans of reserved chicken broth. Remove from heat and add in the vegetables. Pour over chicken. *NOTE: I have used one can of cream of mushroom soup with 3 cans of broth instead of the two cans of soup and broth. When I do this I use 1 1/4 each of flour and buttermilk in the topping.
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3TOPPING: Whisk together the melted butter, flour and milk until smooth. Pour over chicken and vegetables and bake (uncovered) at 350 for approximately 40-50 minutes or until golden brown. NOTE: I have also added 1/2 to 3/4 cup of broth to this as well.
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4* I love cranberry sauce with this dish.
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5**NOTE: I have also used one large can of white meat chicken, which works just fine. When I use canned chicken I just add water in place of the chicken broth. It's good both ways.
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Categories & Tags for Bea's Chicken Pot Pie:
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