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"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Liles Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 chicken, 2 1/2 to 3 lbs.
1/2 tsp. pepper
2 cups chicken broth
1 cup self rising flour
1 can veg-all, drained (I use any left over veges that I have frozen from prior dinners)
1 stick margarine, melted
1 can cream of mushroom soup or cream of chicken or cream of potato
1 cup buttermilk
Directions:
Directions:
Season chicken with salt and pepper. Cook until tender. Skin and take meat from bones. Cut into small pieces. Place in a 13 x 9 baking dish. Spread vegetables over chicken.

In a saucepan, mix soup and 2 cups of the chicken broth and bring to boil. Pour over vegetables. Mix margarine, flour and buttermilk and spoon on top of pie. Bake at 425º for 25 to 30 minutes or until top is golden brown.
Personal Notes:
Personal Notes:
If you do not have buttermilk, measure 1 TSBP vinegar and add milk to make 1 cup. Let sit for 5 minutes before using.

 

 

 

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