Easy Chicken Pot Pie with Blender Crust
|Serves:||6 to 8|
|2||chicken breasts, boneless and skinless|
|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|
Pinched by Suzan007, and 88 more.
Edgewater, FL (pop. 20,750)
Member Since Jan 2012
The chicken pot pie ingredients vary sometimes according to what I have in my cupboard, but it always turns out great.
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.
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.
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.
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.