Friday, July 29, 2011

Chicken Pot Pie the way my Mama makes it.

This recipe is a family favorite from way back. In fact, I can remember Mama making TWO batches of this dish so there would be enough for the 5 of us. Once you start eating it, it's SO hard to stop! ;)


Boneless, skinless chicken breast or tenderloin
I use 4 or 5 tenders and 1 or 2 breasts depending on the size. Also, if you're in a hurry you can use 1 large can of shredded chicken.
2 cans mixed veggies
1 can cream of chicken soup
1 can chicken broth
I buy the big thing of broth and use the empty soup can to "measure".
1 stick butter
Paula Deen would be SO proud. ;)
1 cup self-rising flour
1 cup buttermilk

Preheat oven to 425.

In a small saucepan heat the soup and broth until warm and well blended.

While the soup mixture is "cooking", add the shredded chicken and veggies to a 9X13 baking dish.
This is when I put in a little salt & pepper.

Add the soup mixture to the baking dish.

Melt the butter in a mixing bowl, and add the flour and buttermilk.
Sometimes I use the piping hot saucepan to help melt the butter instead of microwaving it.
Stir mixture until well blended. The topping should be thick but easy to pour.
Pour evenly over veggies & chicken.

Bake at 425 for about 30 minutes.
You want to be sure the topping is done on the bottom so you may have to go a little longer.
Turn the broiler on for a few minutes at the end to brown the top. 

Serve and enjoy!

Disclaimer:::: This dish stays HOT for a LONG time. Be very careful when serving it! I always plate it before we're really ready to eat.

I hope your family likes this. Monster J loves it (mostly, he loves the topping...and who can blame him?!) but he does eat the veggies, too. ;)