Buttermilk Chicken Pot Pie |
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Prep Time: 45 Minutes Cook Time: 60 Minutes |
Ready In: 105 Minutes Servings: 6 |
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This is a tasty meal! Ingredients:
4 boneless skinless chicken breasts |
1 cup skim milk |
1 teaspoon vinegar |
1/2 cup butter |
1 (8 ounce) can 98% fat-free cream of chicken soup |
2 stalks celery |
1/4 teaspoon pepper |
1/4 teaspoon salt |
1 1/2 cups flour |
Directions:
1. To start, add 4 chicken breasts to a pot of boiling water. Add a dash of salt and pepper.
2. Clean and chop 2 stalks of celery, then add to pot of chicken.
3. Let mixture boil for about 40 minutes, or until chicken is fully cooked.
4. Preheat the oven to 425*.
5. Take the chicken out with a fork. DO NOT DRAIN, as we need the chicken broth. Let the chicken cool, and peel a part in small strings.
6. Add the chicken to a casserole dish.
7. In a smaller pot, combine 2 cups of chicken broth, celery and a can of cream of chicken soup, stir until boiling.
8. pour mixture on top of the chicken in the casserole dish.
9. In a large bowl combine 1 1/2 cups of flour, 1 cup buttermilk ( 1 cup milk and a teaspoon of vinegar) dash of pepper and salt, and 3/4 cup of butter and stir. Mixture should be in a liquidly state, like a pancake mixture.
10. Pour the batter on top of the chicken evenly.
11. Bake for an hour on 425*.
12. Enjoy!
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