Wednesday, December 30, 2009

Easy Crust Chicken Pot Pie

I can't remember the first time I ever tasted this recipe.

Literally. I can't remember it. I was only a year or two old.

I got this recipe from my mother just before Christmas 13 years ago and have eaten it all my life but never thought to ask where it came from until tonight when Alexis asked me if it was my grandmother's. I called my mom and found out that she got this from an old friend from nursing school that we visited in Greensboro around 1969.

What I like about this is that there is no bottom crust like a true "pie" but it has a big puffy top crust. It's almost a cross between chicken and dumplin's and pot pie.

Easy Crust Chicken Pot Pie

1 ea chicken, cooked and cubed into bite size pieces
2 ea hard boiled egg, chopped
1 cup peas and carrots
1 1/4 cup chicken broth
1 can cream of chicken soup
1 cup plain flour
2 tsp baking powder
1 tsp salt
1/2 tsp pepper
1 cup milk
1 stick butter, melted

Layer cooked, cut chicken into a casserole dish. Top with chopped egg and veggies.

Mix broth and soup and pour over chicken mixture.

Mix dry ingredients with milk, then add butter.

Spoon crust mixture over the chicken mixture evenly.

Bake at 425f for 30 minutes or until brown.

I'm not sure what made this batch so good.

Maybe it was the smoked chicken that we used. Or maybe it was the sleet falling outside, demanding comfort food.
And comfort food is best served on paper plates, right? Actually, I wasn't going to post about this tonight or I would have plated it on something better than paper.