Chicken Pot Pie

This recipe was given to me at a bridal shower (and that was a long time ago). It has stood the test of time for 27+ years and is still one of our favorites, especially in the winter.

Chicken Pot Pie

2 cans home style Veg All (drained)

1 can cream of celery soup

1 cup buttermilk

1 stick butter

1 cup self-rising flour

1 can pearl onions (optional)

2 hard boiled eggs (optional)
1 can green peas (optional)

1 chicken (smaller than 4 lbs isn’t worth the trouble, or 3-4 large chicken breasts)

Stew the chicken and reserve the stock. Pull the chicken off the bone and cut into bite size pieces

Spray a 9×13 casserole dish with non-stick spray.

Put the vegetables in the casserole dish (add onions if you are using them). Slice or dice the hard boiled eggs and put them over the vegetables if you are using them. Add the cooked chicken. Sprinkle with salt and pepper (if desired)

Combine the cream of celery soup and 3/4 cup of reserved stock and bring to a boil. Pour over vegetables and chicken.

Melt stick of butter and combine with flour and buttermilk. Mix well.

Pour the batter over the casserole, gently spreading if necessary to cover.

Bake at 400 until crust is golden brown (45 mins-1 hour).

This freezes well (the crust may look a little sad but it will taste fine). It can also be divided between two 8×8 pans.

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