Julie’s Chicken Pot Pie

Adapted from Peggy's Chicken Pot Pie

2 C chopped, cooked chicken
2 cans cream of chicken soup
1 medium chopped onion
1 ¼ C chicken broth (put bullion cube in soup cans and fill with 1 ¼ C water)
2 C plain flour
4 t baking powder
Salt and pepper
2 stick margarine (room temp)
1 C milk


Preheat oven to 350°. Mix together and then place chicken, soup, broth and onion bottom of greased baking dish. Add 1 can corn, green beans, mixed vegetables or vegetables of your choice. Crust: Mix flour, baking powder and butter until crumbly. Add milk and spoon over top. Dot with butter and bake 30 – 35 minutes at 350°.

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