My mom makes the BEST Chicken Pot Pie!! She doesn't make it a traditional way with pie crust on the top and on the bottom. She makes a simplified version that is my family's FAVORITE!!! There is a crust on top that is yummy and flavorful and the juice thickens up and has the perfect hint of spices in it.
Mom's Chicken Pot Pie
4 to 5 chicken breasts, cooked and diced
1/2 stick of butter
3 (14 oz) cans of mixed veggies
1 can cream of chicken soup
2 cups chicken broth
poultry seasoning, to taste
freshly ground pepper, to taste
garlic powder, to taste
1 1/2 cups self rising flour
1 1/2 cups milk
Melt butter in a 9x13 pan in your oven that is heated to 350 degrees. Once the butter is melted, remove pan from oven and add drained veggies. Season to taste with poultry seasoning, freshly ground pepper and garlic powder. Place chicken on top. Combine cream of chicken and chicken broth and pour this over the chicken in the 9x13. Season again. Mix flour and milk and pour on top (this will form the "crust"). Bake at 350 degrees for 1 hour.
Serve this with a big salad and, of course, I always welcome dessert with any meal. :)
NOTE: I did not have any cream of chicken soup when I made this the other day so I made a substitute. This is probably much healthier than buying the canned stuff anyway!!!
Cream of Chicken Soup Substitute
3 T Butter
3 T Flour
1/4 tsp salt
1 cup chicken stock, water or milk
Melt butter in heavy saucepan. Blend flour and salt into saucepan while cooking and stirring until bubbly. using a wire whisk to prevent lumps, stir in liquid ingredient choice slowly. Medium thick sauce is comparable to undiluted condensed soups and makes approximately the same amount as a 10 oz can.