Chicken Pot Pie # 2

  • on June 3, 2009
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Ingrients & Directions

4 Boneless chicken breasts
1 Can cream chicken soup
1 Can cream celery soup
1 c Swanson’s chicken broth
1 Stick margarine; melted
1 c Milk
1 Box frzn peas & carrots;
1 c SELF-RISING flour
1 ts Baking powder

Spray baking dish well with Pam. Remove skin and cut each chicken breast
into several pieces. Place on bottom of baking dish. Mix soups and broth
and pour over chicken. Defrost frozen peas and carrots in microwave.
Scatter over top of chicken pieces. Mix milk and melted margarine. Add a
little bit of flour and baking powder at a time to the milk and margarine.
(Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for
1 hour. Crust will brown.

6 servings

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