Oh-So-Simple Chicken Pot Pie |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 6 |
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An unusual but oh-so-simple, pot pie. This is the only way my husband will eat a pot pie. He hates those recipes with a thick biscuit-y crust and this is thinner. It makes a nice gravy with the cream of celery soup and chicken broth. Ingredients:
3 -4 chicken breasts, cooked and shredded (i use un-boiled chicken) |
1/2 cup chicken broth (i use homemade!) |
15 ounces cream of celery soup (i use gluten-free canned cream of celery soup t-r-l) |
3/4 cup plain flour |
1/2 teaspoon fresh ground black pepper |
1/2 cup buttermilk |
2 tablespoons mayonnaise |
1 1/2 cups frozen mixed vegetables, steamed in microwave |
2 -3 hard-boiled eggs, sliced (optional) |
1/4 cup butter, sliced |
Directions:
1. Put chicken in the bottom of baking dish.
2. Mix broth, veggies, soup and pepper and pour over the chicken.
3. Place boiled eggs on top of the soup.
4. Mix flour, milk and mayonnaise and pour on top.
5. Place sliced butter squared on top evenly over the flour mixture.
6. Bake at 350F for about 30 minutes until golden brown.
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