Aunt Pats' Chicken Pot Pie
CATEGORIES
INGREDIENTS
  • Cooking Time: 45-60 mins.
  • Servings: 6
  • Preparation Time: 30 minutes
  • 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
  • Topping:
  • 1 cup self-rising flour
  • 1 cup of milk
  • 1 stick butter, melted
DIRECTIONS
  1. Preheat oven to 350F.
  2. I use my 15"x11"x2" lasagna pan for this, need something with a 2" side
  3. In a large mixing bowl combine chicken & vegs. set aside.
  4. Melt margarine in medium pot, blend in flour & cook for 2 minutes stirring constantly until smooth.
  5. Add milk, broth & cream of chicken soup, stirring constantly until mixture thickens.
  6. Remove from heat and stir in salt & poultry seasoning.
  7. Add this sauce to the chicken & vegs. stirring to mix well. Pour into your pan.
  8. Topping:
  9. Melt butter, remove from heat and add milk & flour stirring until well mixed.
  10. Using a large spoon place the topping onto the veg. mix. If you pour it on it will sink to the bottom.
  11. Bake for 45 mins. to 1 hour or until topping is light brown.
RECIPE BACKSTORY
I wanted to make a chicken pot pie that was easy, creamy & delicious. Came up with this one that suits that to a T.