Chicken Pot Pie

Name: Chicken Pot Pie
Ingredients: 1 (2 1/2 lb.) fryer (skin removed); 1 c. chicken broth; 1 (10 3/4 oz.) cream of chicken soup; 1 (10 3/4 oz.) cream of mushroom soup; 1 (2 oz.) jar diced pimento; 1 (6 oz.) can sliced water chestnuts; 1/2 c. butter or margarine, melted; 1 c. self-rising flour; 1 c. low-fat milk

9 ingredients

9 steps

Ingredients

1 (2 1/2 lb.) fryer (skin removed)
1 c. chicken broth
1 (10 3/4 oz.) cream of chicken soup
1 (10 3/4 oz.) cream of mushroom soup
1 (2 oz.) jar diced pimento
1 (6 oz.) can sliced water chestnuts
1/2 c. butter or margarine, melted
1 c. self-rising flour
1 c. low-fat milk

Directions

1

Boil chicken until done.
2

Reserve 1 cup broth.
3

Remove cooked chicken from bone and cut into bite-sized pieces.
4

Place chicken in 9 x 13-inch casserole dish.
5

In medium bowl, combine reserved broth, soups, pimento and water chestnuts.
6

Add to chicken, mixing well.
7

Combine butter, flour and milk.
8

Pour over chicken mixture. Bake at 350° for 40 to 50 minutes or until casserole is bubbly and crust is golden brown.
9

Serves 8 to 10.