I was craving some chicken pot pie. It has been cooler in Seattle this week, so I thought it would be the perfect time to make it. It is a pretty easy dish to make, especially as you can use frozen and canned veggies. I used a frozen peas and diced carrots mix and canned sweet corn.

Prep Time: ~30 minutes (including chicken cooking time)

Feeds: 6-8 people

 

Chicken Mixture Ingredients:

• 4 chicken breasts
• 1 can cream of chicken soup
• 1.5 cups chicken broth (from boiling chicken)
• 1-2 cup veggies (peas, carrots, corn, etc.)
• 1 tablespoon onion

Boil and chop chicken. Spray a 2.5 quart baking dish with non-stick cooking spray. Add soup and broth to dish and mix. Stir in chicken and veggies. Pre-heat oven to 425°.

Topping Ingredients:

• 1 cup self rising flour
• 1 cup milk
• 1 stick butter, melted

Mix topping and pour over chicken mixture. Bake uncovered for 45 minutes until top is golden brown.