Chicken Pot Pie
- 4 Boneless chicken breasts
- 1 cup Milk
- 1 Can cream chicken soup
- 1 Box frozen peas & carrots;
- 1 Can cream celery soup
- 1 cup Self-Rising flour
- 1 cup Swanson's chicken broth
- 1 tsp Baking powder
- 1 Stick margarine; melted
Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken.
Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine.
Whisk smooth while adding. Pour over soup layer. Bake at 350° F for 1 hour. Crust will brown.Servings:
Submitted by: Recipe Group Member
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