BEA'S CHICKEN POT PIE

Bea's Chicken Pot Pie image

Provided by Bea L.

Number Of Ingredients 10

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whole fryer, cooked & deboned, reserve broth**
16 oz frozen or canned mixed vegetables**
10 1/2 oz cream of mushroom soup*
10 1/2 oz cream of chicken soup*
2 can(s) reserved chicken broth (use soup cans)**
TOPPING:
1 stick butter or margarine, melted
1 c self-rising flour
1 c milk or buttermilk
** i, personally add a can of diced water chestnuts.

Steps:

1. Boil chicken and reserve 2 cups broth. Freeze the rest of broth for another use. Debone and skin chicken then place into bottom of a 9 X 13 casserole dish or baking pan. Preheat oven to 350.
2. In a large saucepan slowly heat both cans of soup along with 2 cans of reserved chicken broth. Remove from heat and add in the vegetables. Pour over chicken. *NOTE: I have used one can of cream of mushroom soup with 3 cans of broth instead of the two cans of soup and broth. When I do this I use 1 1/4 each of flour and buttermilk in the topping.
3. TOPPING: Whisk together the melted butter, flour and milk until smooth. Pour over chicken and vegetables and bake (uncovered) at 350 for approximately 40-50 minutes or until golden brown. NOTE: I have also added 1/2 to 3/4 cup of broth to this as well.
4. * I love cranberry sauce with this dish.
5. **NOTE: I have also used one large can of white meat chicken, which works just fine. When I use canned chicken I just add water in place of the chicken broth. It's good both ways.