leftover - Chicken Succotash Pie
Source of Recipe
from Jay at alleasycookin
List of Ingredients
leftover - Chicken Succotash Pie
3 cups cooked chicken, chopped
1 can (10 and 3/4 ounces) cream of celery soup, undiluted
1 can (10 and 3/4 ounces cream of chicken soup, undiluted
1 jar (6 oz.) sliced mushrooms, drained
1 cup frozen lima beans, defrosted
1 cup frozen corn, defrosted
2 tsp. lemon juice
1 tsp. Worcestershire sauce
Salt and pepper to taste
3/4 cup to 1 cup of chicken broth
3 hard-boiled eggs, peeled and sliced
1/3 cup butter
2 and 1/2 cups self-rising flour
1 and 1/2 cups milk
Preheat oven to 435 degrees. In a large bowl, combine
chicken, celery soup, chicken soup, mushrooms, lima
beans, corn, lemon juice and Worcestershire sauce.
Add about 1 cup of chicken broth or just enough to
make the mixture nice and creamy. Pour into a greased
13x9x2 inch baking dish (substitute a 3-quart casserole
dish). Place egg slices on top of the chicken mixture.
In another bowl, mix butter with the flour and blend in
milk and salt and pepper. Spoon dough evenly over
mixture in baking dish. Bake in preheated oven for 30
minutes or until crust is nicely browned.
The Skinny: Use fat free chicken broth and low fat milk.
You can also leave out the eggs. Recipe
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