2 cups frozen mixed vegetables or similar combination
5 T. flour
1/2 cup light cream or milk
2 1/2 cup chicken and vegetable broth
1 t. salt
1/8 t. pepper
Instructions
Boil chicken down in 5 cups of water with 1/2 t. salt. Cook until tender. Drain, reserving broth. Remove meat from bones.
Cook celery and mixed vegetables in a small amount of salted water (I just used lots of chopped carrots, celery, and onion). I did not use mixed veggies.
Drain vegetables, reserving broth.
In a saucepan combine:
flour
light cream
chicken and vegetable broth
salt and pepper
Cook over medium heat, stirring comstatly, until thickened. Stir in vegetables.
Place 1/3 of vegetable mixture into 2 qt. casserole. Add chicken meat, then remaining vegetable mixture. Bake at 400 until bubbly, about 20 minutes.
Meanwhile, prepare 1 recipe biscuits (see pg. 72 in More with Less cookbook). Cut with a doughnut cutter, if desired. Top casserole with biscuits and return to oven for 10-15 minutes until biscuits are golden. (You can also cheat and use pilsbury grands).
Option:
Substitute canned tuna or leftover cooked beef or chicken. Use bouillon cubes to replace broth.
Serving
Suggestions
All I can say...I put lots of veggies in, Paul ate them and liked them.
Originally Submitted
12/17/2008
0 Out of 5 from
0 reviews
You can add this Chicken Pie recipe to your own private DesktopCookbook.
