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Aunt Pats' Chicken Pot Pie

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Serves 6 | Prep Time 30 minutes | Cook Time 45-60 mins.

Why I Love This Recipe

I wanted to make a chicken pot pie that was easy, creamy & delicious. Came up with this one that suits that to a T.

Ingredients You'll Need

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.

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