Chicken Pot Pie


Serves 6—approximate cost: $8.00 total

Ingredients:

2-3 boneless, skinless chicken breasts (OR 2 cans of canned chicken OR 2 cups leftover deli roast chicken)

2 12-oz. cans mixed vegetables, or 1 package frozen mixed vegetables

1 can cream of chicken soup

1 can cream of celery soup

Biscuit topping

¼ cup butter or margarine

1 cup milk

1 cup self-rising flour

¼ teaspoon salt

 

Preheat oven to 400 degrees. Cut chicken breasts into bite-size chunks. Grease a frying pan with oil or cooking spray and cook the chunks over medium heat until no longer pink. Combine cooked chicken, veggies, and soups into a 13 by 9-inch casserole dish; mix well. Melt butter in a microwave or saucepan; stir in 1 cup milk; gradually stir in flour and salt until no lumps remain. Pour the topping over the chicken and veggies as evenly as possible. Bake for 30-40 minutes or until topping is lightly browned and edges are bubbly.

Shared by Sara Smith

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