Bea's Chicken Pot Pie
·whole fryer, cooked & deboned, reserve broth**
16 ozfrozen or canned mixed vegetables**
10 1/2 ozcream of mushroom soup*
10 1/2 ozcream of chicken soup*
2 can(s)reserved chicken broth (use soup cans)**
1 stickbutter or margarine, melted
1 cself-rising flour
1 cmilk or buttermilk
·** i, personally add a can of diced water chestnuts.
How to Make Bea's Chicken Pot Pie
- 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.
- 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.
- * I love cranberry sauce with this dish.
- **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.