Thursday, December 17, 2009

Chicken Pan Pie, no vegetables

  • 2 lbs chicken, cooked
  • 1 10 oz. can cream of chicken soup
  • 1½ can of broth from cooking the chicken (15 oz)
  • 3 T. butter
  • 1 c. flour, sifted
  • 1 c. milk
Cut up chicken into small pieces, let butter melt on chicken.
With whisk, mix together soup and broth.  Put chicken in 9 x 13 inch pan, and pour soup/broth mixture over chicken, coating all sides.
With whisk, mix together flour and milk.  With large spoon, gently spoon over chicken and soup mixture.


Bake at 375º uncovered for 35-40 min. until lightly browned.  Sometimes I bake it for 30 minutes, then turn it on low broil for 5 minutes.

Larger recipe:
  • 3 lbs chicken, cooked
  • 16 oz. can cream of chicken soup
  • 3 c. of broth from cooking the chicken
  • 4 T. butter
  • 1¼ c. flour, sifted
  • 1¼ c. milk
This will fit in the same size pan and will fill it up.  Increase cook time to about 45-50 min.

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