Aunt Pats' Chicken Pot Pie
2 cups leftover chicken, cubed
1 tsp. dried minced onion
1 tsp. salt
6 tbls. margarine
6 tbls. all-purpose flour
1 cup milk
1/2 tsp. poultry seasoning
2 cups chicken broth
3 16oz. cans Veg-All, drained or equivalent amount of mixed vegs. frozen
1 can cream of chicken soup
1 cup self-rising flour
1 cup of milk
1 stick butter, melted
Preheat oven to 350F.
I use my 15"x11"x2" lasagna pan for this, need something with a 2" side
In a large mixing bowl combine chicken & vegs. set aside.
Melt margarine in medium pot, blend in flour & cook for 2 minutes stirring constantly until smooth.
Add milk, broth & cream of chicken soup, stirring constantly until mixture thickens.
Remove from heat and stir in salt & poultry seasoning.
Add this sauce to the chicken & vegs. stirring to mix well. Pour into your pan.
Melt butter, remove from heat and add milk & flour stirring until well mixed.
Using a large spoon place the topping onto the veg. mix. If you pour it on it will sink to the bottom.
Bake for 45 mins. to 1 hour or until topping is light brown.
Pairs Well With
I wanted to make a chicken pot pie that was easy, creamy & delicious. Came up with this one that suits that to a T.