Rheta's Chicken / Turkey Pie |
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Prep Time: 15 Minutes Cook Time: 45 Minutes |
Ready In: 60 Minutes Servings: 1 |
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This recipe was given to me by a coworker over twenty years ago. It quickly became a family favorite. The card was misplaced when we moved and I was upset. DH just found the card yesterday in a folder and I am thrilled to share it with you. This is one of the few cream of recipes we enjoy, although I prefer making my own soup (Cream of Carrot Soup works well). The hard-boiled eggs really make this special. Adding a can of your favorite veggie, drained, makes this a one dish meal. Thanks Rheta, I hope your life has been wonderful. Ingredients:
2 -3 cups cooked chicken (shredded or chopped) or 2 -3 cups cooked turkey (shredded or chopped) |
4 hard-boiled eggs, sliced |
1 1/2 cups chicken broth |
1 (10 3/4 ounce) can cream of celery soup or 1 (10 3/4 ounce) can cream of mushroom soup |
1 (14 ounce) can mixed vegetables (optional) |
8 ounces margarine (1 stick) |
1 cup self-rising flour |
1 cup milk |
salt and black pepper, to taste |
Directions:
1. Preheat oven to 375ยบ F.
2. Place chicken in a 2 1/2 quart casserole dish.
3. Place sliced hard boiled eggs on the chicken.
4. In a mixing bowl, mix chicken broth and soup.
5. Mix in mixed vegetables, if using.
6. Pour mixture over chicken.
7. Melt margarine.
8. In a mixing bowl, mix flour & milk together.
9. Add melted margarine and mix this batter until smooth.
10. Pour batter over chicken.
11. Bake about 40 minutes until batter forms a brown crust.
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