Fabulous Chicken Pot Pie

Submitted by Sandy Bray Chef #675252

"Tips: For easier clean-up spray pan with a pan spray. Sprinkle shredded cheese of choice over top on the last 15 minutes of bake time. Boil chicken ahead of time and de-bone. Cooked chicken can be stored in refrigerator for 3 to 4 days. Or it can be frozen for 4 months."

 

• Ready In: 1hr 45mins
• Ingredients: 10
• Serves: 6-8

ingredients

• 1 roasting chicken (boiled & de-boned)
• 2 (29 ounce) cans of large cut vegetables, drained
• 1 (7 ounce) can sliced mushrooms (optional)
• 1 cup chicken broth
• 1 (10 1/2 ounce) can cream of mushroom soup
• 1 (10 1/2 ounce) can cream of chicken soup
• 1 onion, chopped
• 1⁄4 cup melted margarine
• 1 cup self rising flour
• 1 cup milk

directions

1. Combine de-boned chicken, vegetables and mushrooms into a large cake pan.
2. In a mixing bowl mix together broth, soups, and chopped onion till well incorporated.
3. Pour over chicken and vegetable mixture. Stir till well incorporated.
4. In a separate mixing bowl combine melted margarine, flour and milk till lumps are gone. Pour evenly over chicken and vegetable mixture till top is covered.
5. Bake at 350°F for 1 hour or until top is golden brown.