Grandma Paramore’s Chicken Pot Pie

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°.

Mixture

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.

Topping