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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 2 |
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From FUMC Heavenly Concoctions , my aunt's recipe. This is wonderful, so creamy and flavorful. I followed the recipe exactally, added the a tiny bit of salt and pepper, and also sprinkled a tiny, tiny bit of onion powder in the mixture, but it really doesn't need it. Crust is so light and flakey. You may not want to cook an hour, watch it and decide depends on your oven. Ingredients:
2 cups cooked chicken |
2 (10 1/2 ounce) cans cream of chicken soup |
3 (15 ounce) cans mixed vegetables, drained |
1 (15 ounce) can chicken broth |
1/2 cup margarine (melted) |
1 cup self-rising flour |
1 cup milk |
Directions:
1. Combine chicken, soup, vegetables and broth.
2. Pour into greased 9 x 13 baking dish.
3. Combine margarine, flour and milk.
4. Pour over pot pie mixture.
5. Bake at 350 degrees for 1 hour or until crust is brown and pie is bubbly.
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