If Only I Knew Who Should Get The Credit

This morning I was searching my recipes trying to find something new and different for dinner when I came across a recipe for Chicken Pot Pie. My first thought was, wow, that sounds great. My next thought was, where did this recipe come from? I've never made Chicken Pot Pie.

Anyway, I read the recipe and it sounded simple enough so I tried it.

In summary, it is certainly NOT HEALTH food but might possibly be the ULTIMATE in COMFORT food. And after all, who doesn't need a little comfort now and then?

Chicken Pot Pie

Ingredients:

Chicken - You can use leftover chicken, deli chicken, or even canned chicken. You'll need enough to cover the bottom of a 9" X 13" baking dish
1 Can Cream of Chicken Soup
1 Can Cream of Mushroom Soup
1 Can Cream of Celery Soup
1 Cup Peas - you can use frozen or canned (if canned be sure to drain them)
1 Cup Carrots - frozen or canned
2 Potatoes - Cut into cubes and boiled until fork tender
1 Cup Self Rising Flour
1 Cup Milk
1 Stick Butter
Salt and Pepper


Preheat oven to 350 degrees.

Grease baking dish or spray with non-stick cooking spray.

Cover bottom of pan with chicken pieces and sprinkle with salt and pepper.

Add peas, carrots, and potatoes, distributing evenly. Sprinkle with salt and pepper.

In a medium sized mixing bowl, combine soups, mixing well with a spoon. Spread this mixture on top of the vegetable layer and sprinkle with salt and pepper.

Melt butter over low heat and pour into a bowl. Add the flour and milk, along with a pinch of salt and a sprinkle of pepper and mix well using a whisk. Pour evenly over the soup mixture.

Bake 45 minutes to an hour or until golden brown.