I made this for my Wednesday group, Kraz-z Quilters, yesterday. Sorry, I didn't get a picture and there's one serving left for me for lunch today. Yaay.
Mom's Chicken Potpie
3 cups bite-size pieces, cooked chicken
1 can (10 1/4 oz.) condensed cream of chicken soup
1 can (10 1/4 oz.) condensed chicken broth
1/2 teaspoon dried tarragon (optional)
1 can (16 oz) peas and carrots, drained or mixed vegetables
1 1/2 cups all-purpose flour
2 teaspoons baking powder
1 1/2 cups buttrmilk
1/2 cup (one stick) melted butter
Heat oven to 350. Place chicken in lightly greased 9 X 13 inch baking pan. Mix chicken soup, broth, and tarragon and pour over chicken. Arrange vegetables over chicken mixture. Mix flour and baking powder in a bowl. Add buttermilk and melted butter. Stir to form a thin dough. Pour evenly over chicken mixture. Bake uncovered for about 1 hour until crust browns lightly.
My personal adjustments: I use 26 oz. can of cream of chicken soup (I thought original was dry) and I cook my chicken in water and use that for the broth which is about 1 1/2 cups measured after cooking. I also use two cans veggies and I like the mixed vegetables. Margarine is okay but butter tastes soo much better and of course lite margarine should not be used. I found this recipe in a magazine years ago and when my kids were still living at home I would make this and with the two boys and my husband we were lucky to have enough. :-D
If you make this and like it please let me know. Thanks.
Blessings,
Hi, I sent your recipe to my daughter and she said she is probably going to make it this weekend. If I can talk my DH into eating chicken I will make it soon. Poultry isn't one of his favorites!
ReplyDeleteIn an email this morning from DD, and a quote about your recipe she made for supper yesterday, "Leah and Caitlin were fighting over it this morning...who was gonna take the leftovers to school for lunch!!! Leah won - she asked for it while they were eating last night."
ReplyDeleteYour recipe is a keeper! : )