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Monday, January 31, 2011

Chicken Pie

Mary Ann Rose worked with me at the orthopedic clinic many years ago and was telling several of us about a chicken pie recipe.  When she mentioned that it had a can of Veg-All,  I knew that Brent would not eat it.  He was five years old and so picky (and he wonders why his son, Eli, is so picky).   She said it could be made without the Veg-All, so that's the way I made it for my husband and son.  This has been a favorite family recipe of ours for a very long time.

                                                         Chicken Pie

3 or 4 chicken breasts, simmer in salted water until tender, then debone
l l/2 cups chicken broth
2 cans cream of chicken soup

Combine pieces of chicken breast, chicken broth, and chicken soup.  Pour into a large baking dish.

Topping:

1 cup of self-rising flour
1 tsp. salt
l/2 tsp. pepper
1 cup of milk
1 stick margarine

Mix dry ingredients with milk and melted margarine.  Pour over chicken.  Bake at 400 degrees for 45 min.

For years, I poured the topping over the chicken mixture and then baked it and the topping would be thick.  I now pour the topping on the chicken mixture and then stir the topping into the chicken mixture.  This spreads the topping throughout the chicken pie.  Try it the way that you think your family would like it.





   

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