Chicken Pot Pie - No Photo

Filling:

• 4 Boneless,skinless chicken breast
• 1 can cream of chicken soup
• 1 can cream of mushroom soup
• 1 1/2 cups milk
• 1 bag of Birdseye frozen vegetables

crust:

• 1 cup flour
• 1 cup milk
• 1 stick of butter

Preheat oven to 350 degrees.

Cut chicken into bite-size pieces and cook in small amount of butter until no longer pink in center. Salt and pepper chicken, set aside. While chicken is cooking, boil vegetables and drain. In large mixing bowl, mix soups and milk.

In 13 x 9 glass casserole dish, layer chicken, frozen veggies, and soup.

In medium mixing bowl, melt butter then add milk and flour. Whisk until smooth. Pour over mixture in casserole dish. Cook in oven on top shelf for 1 hr or until crust is golden brown.


Contributed by Shanna B.
Anderson SC