Easiest chicken pot pie you will ever make and it tastes FINE!!

Ingredients:

boiled chicken, chopped roughly [you can use your choice of chicken dark or light meat, I generally use four deboned chicken breasts for easy preparation]
1 cup chicken broth [use the water where you cooked your chicken meat]
1 can cream of mushroom soup
1 can cream of celery soup [you can use the soup of your choice for your creamy content, those two just happen to be my favorite. I have also used cream of chicken and variations for different flavors]
1 can sliced carrots, drained
1 can English peas, drained
1 stick of butter
1 cup self rising flour
1 cup milk

Preheat you over to 350 degrees and lightly spray your 13x9 baking dish. I use Pam olive oil but you can use whatever you like. Set aside.

Boil your chicken until done and remove from chicken broth. If you use bone-in chicken, debone. Roughly chop your chicken into bite sized pieces and place in the bottom of your prepared baking dish.

Once your chicken is in the pan, add to that your chicken broth, cream of mushroom and cream of celery soup. Stir together to get your creamy mixture well blended into the chicken and spread evenly in the pan.

Next add your carrots and peas to the top of this mixture spreading evenly across the pan. Sometimes, I add mushrooms and have even added whole kernel corn and green beans for something different. Generally speaking though, I only use a couple of veggies at once when making a pot pie. I have found using canned veggies is preferable over fresh for consistency in texture.

Once all these ingredients are in your baking dish, in a separate bowl, mix one softened stick of butter [I usually melt my butter], one cup of self rising flour and one cup of milk. If your batter mixture is to stiff, add more milk until you come up with a batter texture that is slightly more fluid than cake batter. Your batter will appear slightly thin when pouring, but as this bakes it will form a beautiful crust top for your pie. Once your batter is prepared, pour evenly over the ingredients in your baking dish.

Pop your dish into the preheated oven and let it bake for approximately one hour or until the top is golden brown. Remove from oven and let stand for a few minutes before serving. Delicious served with a tossed salad.

I love a chicken pot pie. I make one using a phillsbury crust recipe and it is the bomb. I am gonna try yours cause it looks great.

That's exactly how we make it at the house, but we use rabbit instead of chicken, just as good. We also add a layer of sliced boiled eggs just under the crust. We slaughter our rabbits a good bit bigger than "fryer size", since we can most of the meat...between boiling to debone it, then pressure canning, it's never tough like you'd think a little older rabbit would be.

Cool beans on the rabbit!! Sounds great but I have never heard of the boiled egg addition. What would you say that adds? Sounds interesting enough to try!

dayum, Paula Dean's in the house! I love chicken pot pie, I'm turning this one over to mama.

You can do pretty much anything with rabbit that you can do with chicken...and oft times, it can be pretty tough to even tell the difference. Dunno that the egg actually adds anything, it's just how I learned to make it. *LOL* That's okay, though...besides rabbits, we also have chickens, and I gotta do something with all those eggs besides just making 2 gallon buckets of egg salad, since I'm the only one in the house that eats egg salad!

Lookin' good sister!

look good