Monday, March 12, 2012
I was given this recipe many years ago by a co-worker. She was telling several of us about a Chicken Pie recipe but when she mentioned that it had a can of Veg-All in the recipe I knew our son, Brent, would not eat it. He was five years old at that time and so picky (and he wonders why his son, Eli, is so picky). The Chicken Pie can be made without the Veg-All, so that's the way I have always made it for my family. This has been a favorite family recipe for a very long time.
4 chicken breasts, simmer in salted water until tender
1 1/2 cups chicken broth
2 cans cream of chicken soup
Combine shredded chicken, chicken broth, and chicken soup. Pour into a large baking dish that has been sprayed with Pam Spray.
1 cup of self-rising flour
1 tsp. salt
1/2 tsp. pepper
1 cup of milk
1 stick margarine, melted
Mix dry ingredients with milk and melted margarine. Pour over chicken. Bake at 400 degrees for 45 min.