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| EASY CHICKEN POT PIE | |
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3 lg. chicken breasts 2 c. water Boil gently 1 hour, save broth. (I add 1 beef bouillon cube to the water.) Butter casserole. Bone and chop the chicken breasts and put in casserole. Drain 1 can LeSueur peas or any small pea; add to the casserole. Drain and add 1 small can of carrot slices. Thicken the chicken stock with cornstarch and 2 cans of cream of chicken soup. Beat the chicken stock mixture and the soup well. Pour this over the casserole. | |
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