Bea's Chicken Pot Pie

Bea L.

By
@BeachChic

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.


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Comments:

Serves:

6-8 depends on size

Method:

Bake

Ingredients

whole fryer, cooked & deboned, reserve broth**
16 oz
frozen or canned mixed vegetables**
10 1/2 oz
cream of mushroom soup*
10 1/2 oz
cream of chicken soup*
2 can(s)
reserved chicken broth (use soup cans)**

TOPPING:

1 stick
butter or margarine, melted
1 c
self-rising flour
1 c
milk or buttermilk
** i, personally add a can of diced water chestnuts.

Directions Step-By-Step

1
Boil 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.
2
In 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.
3
TOPPING: 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.
4
* I love cranberry sauce with this dish.
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.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Vegetable
Regional Style: American
Other Tag: Quick & Easy