Saturday, February 15, 2014

Chicken Pot Pie

Another classic from my childhood, origins unknown

Filling

2 lbs diced chicken
2 lbs frozen mixed veggies
2 cans cream of chicken soup

• Preheat oven to 375.
• Cook chicken in a dutch oven or something similar.
• Add veggies and soup. Heat.
• Top with crust batter (see below).
• Bake at 375 for 45 minutes or until golden brown.

Crust

1 ½ cups flour
2 tsp baking powder
1 ½ cups milk
6 tbsp melted butter
¾ tsp salt

¼ tsp pepper

Combine and spread over filling (see above).

2 comments:

Lady W said...

This is almost like the one I've learned to use, except we really like the way it tastes with one of the soups being cream-of-celery. And a whole stick of butter, this being the South and all.

The Sojourner said...

Well, we'd already used almost a whole box of butter since Wednesday. :)