Chicken Pot Pie # 2
Yield
6 servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
soup, cream of chicken
can |
*
|
| 1 | each |
soup, cream of celery
can |
*
|
| 1 | cup |
chicken broth
|
|
| 1 | each |
margarine
stick, melted |
*
|
| 1 | cup |
milk
|
|
| 1 | each |
frozen peas & carrots mix
|
* |
| 1 | cup |
self-rising flour
|
|
| 1 | teaspoon |
baking powder
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breast halves, boneless, skinless
|
|
| 1 | each |
soup, cream of chicken
can |
*
|
| 1 | each |
soup, cream of celery
can |
*
|
| 237 | ml |
chicken broth
|
|
| 1 | each |
margarine
stick, melted |
*
|
| 237 | ml |
milk
|
|
| 1 | each |
frozen peas & carrots mix
|
* |
| 237 | ml |
self-rising flour
|
|
| 5 | ml |
baking powder
|
|
Directions
Spray baking dish well with non-stick cooking spray.
Remove skin and cut each chicken breast into several pieces.
Place on bottom of baking dish.
Mix soups and broth and pour over chicken.
Defrost frozen peas and carrots in microwave.
Scatter over top of chicken pieces.
Mix milk and melted margarine.
Add a little bit of flour and baking powder at a time to the milk and margarine.
(Whisk smooth while adding).
Pour over soup layer. Bake at 350℉ (180℃) for 1 hour.
Crust will brown.
