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I love Chicken Pot Pie! I don't like it fancy. I think it tastes best when it is kept simple. This is the "recipe" that I use. I've never written it down as it is so easy to remember. Whether I make this for family or company, I never have any leftovers to speak of.
Chicken Pot Pie
Chicken - You can use leftover chicken, deli chicken, or even canned chicken. You'll need enough to cover the bottom of a 9" X 13" baking dish.
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of Cream of Celery Soup
Frozen Peas - 1 Cup
If you don't have frozen, it is perfectly OK to use canned peas instead. When I do this, I just go ahead and use the whole can, Be sure to drain them first!
Frozen Carrots - 1 Cup
Again, use canned if you need to.
Cooked Potatoes - 2 of them, cut into cubes. I usually cut a couple into cubes, add water, and boil until fork tender. I will also use leftover baked potatoes sometimes. One could also just microwave a couple of potatoes or used canned. Just don't use raw ones or you'll be waiting forever for them to get done inside the pie!
Self Rising Flour - 1 Cup
Milk - 1 Cup
Margarine or Butter - 1 Stick
Salt and Pepper
Chicken - You can use leftover chicken, deli chicken, or even canned chicken. You'll need enough to cover the bottom of a 9" X 13" baking dish.
1 Can of Cream of Chicken Soup
1 Can of Cream of Mushroom Soup
1 Can of Cream of Celery Soup
Frozen Peas - 1 Cup
If you don't have frozen, it is perfectly OK to use canned peas instead. When I do this, I just go ahead and use the whole can, Be sure to drain them first!
Frozen Carrots - 1 Cup
Again, use canned if you need to.
Cooked Potatoes - 2 of them, cut into cubes. I usually cut a couple into cubes, add water, and boil until fork tender. I will also use leftover baked potatoes sometimes. One could also just microwave a couple of potatoes or used canned. Just don't use raw ones or you'll be waiting forever for them to get done inside the pie!
Self Rising Flour - 1 Cup
Milk - 1 Cup
Margarine or Butter - 1 Stick
Salt and Pepper
Preheat your over to 350 degrees and grease your baking pan or spray with non-stick cooking spray. Place your chicken pieces into the pan, spreading around to cover the bottom. Sprinkle with salt and pepper. Now, add your peas, carrots, and potatoes, distributing evenly. Sprinkle with salt and pepper, again. In a medium sized mixing bowl, combine all three cans of cream soups, mixing well with a spoon. Spread this mixture on top of the vegetable layer. Sprinkle with salt and pepper. Melt your butter over low heat on the stove or by microwaving it in a microwave safe dish, a few seconds at a time. Pour into a bowl and add the flour and milk, along with a pinch of salt and a sprinkle of pepper. Use a whisk and mix well. Now, pour this over the top of the ingredients in the pan. I usually try to keep this even, by pouring in three even strips from one end of the pan to the other. place in the oven and bake until golden brown. This will take at least 30 minutes, sometimes longer.
