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Chicken Pot Pie

Serves: 5
Total Calories: 499

Ingredients

3 chicken breasts
2 cups sliced carrots
2 cups diced potatoes
2 cups diced onions
1 (8-ounce) can Le Sueur peas, drained
1 (10 3/4-ounce) can cream of chicken soup
1 (10 3/4-ounce) can cream of celery soup
1/2 cup chicken broth
1 stick margarine, melted
1 cup self-rising flour
1 cup milk

Directions:

Cook chicken breasts, carrots, potatoes, and onions in water to cover. Cut chicken into bite-size pieces. Line the bottom of a 9x13-inch dish with chicken. Layer vegetables plus can of peas over chicken. Pour mixture of soups and broth over chicken layers. Mix margarine, flour, and milk. Pour over mixture. Bake at 350° for 30 minutes; increase temperature to 375° and bake for 15 minutes.

Nutritional Facts:

Serves: 5
Total Calories: 499
Calories from Fat: 151

This Chicken Pot Pie recipe is from the Recipe Hall of Fame Fresh from the Farmers Market Cookbook Cookbook. Download this Cookbook today.


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