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Chicken Pot Pie

Source of Recipe


I'm sure this came from some newspaper originally, but I'm had it so long I can't remember!






List of Ingredients



• 1 whole chicken (or 2 chicken breasts or 2 cans chicken breast meat)
  
• 1 can cream of chicken soup
  
• 1 1/2 soups cans of water
  
• 1 small can peas & carrots (or small can mixed vegetables) drained
  
• 1 small onion (more or less to taste) diced small
  
• 1 stalk of celery (more or less to taste) diced small
  
• 1 1/2 cups flour
  
• 1 1/2 cups buttermilk
  
• 1 stick butter or margarine, melted
  
• 3 cups chicken broth (canned or from pot where chicken was boiled)
  
• salt and pepper to taste
  






Instructions



1. If using whole chicken, remove giblets and rinse chicken. To speed cooking cut into quarters.
   
   
2. If using chicken breasts, rinse. (If using canned chicken just skip these steps.)
   
   
3. Place chicken in large pot with about two quarts of water. Bring to a boil. Reduce heat to medium and cook until chicken is falling off the bones. (At least one hour, usually more).
   
   
4. Once chicken is tender, remove from pot (saving broth for use in recipe). Debone. Cut chicken into bite sized pieces.
   
   
5. Spread chopped chicken (or canned chicken) evenly in bottom of a baking pan (at least 13 1/2 X 8 3/4 x 1 3/4 size). Salt and pepper to taste.
   
   
6. Chop celery and onion into small pieces and mix with can of peas & carrots (drained) and spread over chicken.
   
   
7. Mix can of soup with the 1 1/2 cans of water and pour evenly over vegetables.
   
   
8. Mix flour, buttermilk and melted butter (or margarine). Pour over ingredients in baking pan.
   
   
9. Pour chicken broth (from pot or from canned chicken broth) over the top of ingredients. I usually don't use the whole three cups. Just pour until your pan is almost full or until you use the entire three cups
   
   
10. Bake in preheated 350 degree oven for 40-45 minutes or until golden brown.
    
    






Final Comments


I didn't like buttermilk when I first discovered this recipe so I was very leery of it....but once I took the plunge and baked it I was hooked. Using the canned chicken and broth make it a quick and easy one-dish-meal and doesn't make a mess in the kitchen.