Easiest Chicken Pot Pie - Recipe

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EASIEST CHICKEN POT PIE

FILLING:

1 (3 to 5 lb.) whole chicken (or 4 large breasts)
1 (10 oz.) can cream of chicken soup
2 1/2 cups chicken broth (from cooking chicken)
3 tbsp. dairy sour cream
1 (16 oz.) pkg. frozen mixed vegetables (thawed)
1 potato, par boiled and cut up (optional)

Boil or pressure cook chicken in water. Measure 2 1/2 cups of broth and mix with soup and dairy sour cream. Mix soup mixture with shredded chicken, vegetables, and cut up potato (if using). Place in 13x9-inch baking pan.

TOP CRUST:

1 cup self-rising flour (use fresh for best results)
1 1/2 tsp. baking powder
1 cup milk
1/2 cup (1 stick) butter, softened (no substitutes)

Preheat oven to 350°F.

Mix milk, butter, flour and baking powder together. Pour over top of filling in pan -- DO NOT STIR!!!

Bake at 350°F for 45 minutes to an hour.

Note: When crust is golden it is done.

Variation: You can also make this recipe even easier by buying an already cooked rotisserie chicken and canned broth if you are short on time.

Submitted by: Paula W.

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