Chicken Pot Pie

This recipe is for a 9×13 casserole dish.  Feel free to substitute fresh vegetables for the frozen Green Giant kind and experiment with other vegetables.  It is also recommended that you double the crust.  The chicken can be cooked beforehand and refrigerated until the pie is prepared.

Recipe courtesy: Laura Hancock

Ingredients

Filling

• 4 deboned chicken breasts

• 1.5 cups broth

• 1 can cream of chicken soup

• 1 can cream of celery soup

• 1 bag Green Giant broccoli, carrots, and cauliflower

Crust

• 1 cup buttermilk

• 1 cup self-rising flour

• 1 stick melted butter

Preparation

Boil chicken breasts for 45 minutes to 1 hour with very little salt.  One might want to add carrots, celery, bay leaves, or other herbs for flavor.  Break chicken up into chunks after cooking.

Spread out the chicken pieces and vegetables over the bottom of the casserole dish. Use the liquid from the chicken pot as the broth.  Mix the liquids together and pour over the solids.

To prepare the crust, try to let all of the ingredients warm up to prevent the cold buttermilk from making the butter solidify in the dough.  Mix the flour and melting butter, and then work in the buttermilk.

Bake uncovered at 350° F for 45 minutes or until the crust is a light golden brown.