Chicken Pot Pie
1 chicken stewed, debone, and chopped
1 can mixed vegetables drained
sage to taste
1 can cream of celery soup
1 can cream of chicken soup
1 stick butter
1 cup self rising flour
1 cup buttermilk
Place chicken in the bottom of a casserole dish. Layer mixed vegetables on top. Sprinkle sage over vegetables. Mix soup and broth. Heat until smooth on low heat. Pour on top of vegetables. Mix melted butter, flour, and buttermilk until smooth and pour on top of casserole. Bake at 350 for 30-45 minutes until brown.
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