Chicken Pot Pie - 3 Recipe - Cooking Index
Chicken Pot Pie - 3 Recipe - Cooking Index
| 4 | Boneless chicken breast | |
| 1 | Cond cream of chicken soup | |
| 1 | Canned cream of celery soup | |
| 1 cup | 237ml | Chicken broth |
| 1 | Margarine | |
| 1 cup | 237ml | Milk |
| 1 | Frozen peas | |
| 1 cup | 62g / 2.2oz | Flour |
| 1 teaspoon | 5ml | Baking powder |
Spray baking dish well with Pam. Remove skin and cut each chicken breast into several pieces. Place on bottom of baking dish. Mix soups and broth and pour over chicken. Defrost frozen peas and carrots in microwave. Scatter over top of chicken pieces. Mix milk and melted margarine. Add a little bit of flour and baking powder at a time to the milk and margarine.
(Whisk smooth while adding.) Pour over soup layer. Bake at 350 degrees for 1 hour. Crust will brown.
Source:
Cathie Guntli - Liberty Cafe [San Fransico]
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.