Easier Chicken Pot Pie
An easy to make chicken pot pie using a can of soup to speed the process and a quick easy to make topping.
Yield
4 servingsPrep
15 minCook
60 minReady
80 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | cups |
chicken
cooked, cubed |
|
| 1 | cup |
chicken broth
|
|
| 1 | can |
soup, cream of chicken
|
|
| 1 | cup |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| ½ | teaspoon |
poultry seasoning
|
|
| 1 | can |
mixed vegetables
|
*
|
| Topping | |||
| 1 | cup |
milk
|
|
| 1 | cup |
self-rising flour
self-rising |
|
| 1 | stick |
margarine
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 473 | ml |
chicken
cooked, cubed |
|
| 237 | ml |
chicken broth
|
|
| 1 | can |
soup, cream of chicken
|
|
| 237 | ml |
milk
|
|
| 1 | x |
black pepper
to taste |
*
|
| 2.5 | ml |
poultry seasoning
|
|
| 1 | can |
mixed vegetables
|
*
|
| Topping | |||
| 237 | ml |
milk
|
|
| 237 | ml |
self-rising flour
self-rising |
|
| 113 | g |
margarine
|
*
|
Directions
Combine first 7 ingredients and pour into 3 quart casserole dish.
Mix topping and pour over top.
Bake at 375 for 45 to 60 minutes or until golden brown.
