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Easy Chicken Pot Pie #2

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Casseroles Main dish Poultry


  • 1 Whole frying chicken
  • 1 Box peas and carrots; frozen, I use 2 sm. boxes
  • 1 md Onion; chopped
  • 4 Cloves garlic; minced or pressed
  • 1 c Self-rising flour
  • 1 ts Salt
  • 1/2 ts Pepper
  • 1 c Buttermilk
  • 1 Stick butter; melted
  • 3 tb Butter; melted to saute with


Put chicken on, covered in salted water, bring to a boil and cook until tender(approx. 45 min. to an hour) In small fry pan, saute onion and garlic in 3 tbsp. butter until tender and put over into the boiling chicken. Makes the whole dish taste great. When chicken is done, put out on a platter to cool. Pick chicken off bones and break or cut into bite size pieces and set aside.
Measure 2 cups of the broth you cooked the chicken in and put in a pot with the can of chicken soup. Heat to boiling and thoroughly mixed. Turn off and set aside.
Take the rest of the broth and bring back to boiling. Put in peas and carrots and let them cook according to directions (approx. 5-7 min.).
Now to assemble.... Preheat the oven to 400 degrees. Spray 9x13 dish or pan with Pam. Cover the bottom of the dish with all of the chicken. Next, strain out the peas, carrots and onions from the broth and distribute evenly over the chicken. Next, pour the broth and soup mixture over the chicken and vegetables.
Now, mix flour, salt, pepper, buttermilk and melted stick of butter in a small bowl until thoroughly blended. Pour evenly over chicken dish. Bake for 30 to 40 minutes or until golden brown and bubbly. It's yummy! Posted to TNT Recipes Digest by Susan Ergle <> on May 1, 1998