Martha Lindley's Chicken Pie |
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Prep Time: 20 Minutes Cook Time: 60 Minutes |
Ready In: 80 Minutes Servings: 3 |
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This recipe is a favorite in our church where Mrs. Lindley was a member years ago. This is the recipe our UMW group uses when we make dinner for the local Ruritan Club as a fundraiser. The original recipe is without vegetables, but my husband and I prefer it with some vegetables added. You can cook the chicken in any way you prefer, but I use the method in Shir-Will Chicken Delight (Microwave) , Shir-Will Chicken Delight. (Thanks Uncle Bill!). Preparation time does not include cooking of chicken. Ingredients:
1 whole chicken, cooked and deboned with skin removed |
1 (10 1/2 ounce) can cream of chicken soup |
2 (14 ounce) cans chicken broth |
1 (16 ounce) bag frozen mixed vegetables (optional) |
1/2 cup butter, melted |
1 cup self rising flour |
1 teaspoon baking powder |
1 cup milk |
Directions:
1. Mix chicken meat with cream of chicken soup and chicken broth and vegetables, if using. Pour into prepared 13 x9 dish.
2. In a bowl, mix butter, flour, baking powder, and milk until smooth (I use a whisk). Pour over chicken mixture evenly.
3. Bake at 350 for 45 minutes to 1 hour until crust is golden brown. Let set for a few minutes before serving.
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