Chicken Pot Pie
4 hard-boiled eggs, sliced
3 C cooked chicken, diced
In a 9 x 13 or 2 quart greased baking dish place the sliced hard-boiled eggs and then the chicken.
1 can cream of mushroom or chicken soup
1/2 to 1 C chicken broth
1 C frozen peas
1 can sliced mushrooms
1 small jar pimento (opt)
1 tsp garlic, minced
1 onion, diced
2 small yellow squash, diced
Mix above ingredients together. Pour over the chicken and eggs.
1 stick margarine, melted
1 C self-rising flour (or 1 C plain flour & 1 additional tsp baking
powder and 1 tsp salt)
1 C milk or buttermilk
1 tsp baking powder
Mix together and pour over the top of the casserole. Bake 450 for 45 minutes to 1 hour or until crust is done in the middle. Serves 6-8
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