Easy Chicken Pot Pie with Blender Crust

Cathy Smith Recipe

By Cathy Smith cathy127

The chicken pot pie ingredients vary sometimes according to what I have in my cupboard, but it always turns out great.


Recipe Rating:
 2 Ratings
Serves:
6 to 8
Prep Time:
Cook Time:
Cooking Method:
Bake

Ingredients

2
chicken breasts, boneless and skinless
6 c
water
1
onion (diced)
4
chicken boullion cubes
1 can(s)
french style green beans (drained)
1 can(s)
vegall (drained)
1 can(s)
potatoes (drained)
1 can(s)
carrots (drained)
1 large
can cream of mushroom soup
BLENDER CRUST
1 c
flour
1 c
milk
1 c
margarine


Directions Step-By-Step

1
Preheat oven to 350. In a medium size pot boil chicken and onions in water with 4 chicken boullion cubes. When done, shred or cut chicken into pieces. Retain chicken stock.
2
In a large bowl combine chicken, green beans, mixed vegetables, potatoes, carrots and mushroom soup. Add enough chicken stock to make it soupy. Grease a large baking dish and pour in mixture.
3
Blender crust: Place flour, milk and margarine into blender. Blend until smooth. Pour over mixture evenly. Bake on 350 for one hour or until crust is golden brown.
4
NOTE: This crust can be used on any pie. If you put it on a sweet pie you can add a little sugar to the blender when mixing.

About this Recipe

Course/Dish: Chicken, Savory Pies
Main Ingredient: Chicken
Regional Style: American
Other Tag: Quick & Easy
Hashtags: #easy, #blender, #crust