Comfort Food! Whenever someone says those two words Chicken Pot Pie is at the top of my list. Well not just any chicken pot pie.. it has to be mine! =)
SUPER SIMPLE INGREDIENTS! (of course, cause I don’t cook any other way)
- 1 medium whole chicken (about 3 pounds)
- 1 package (16 ounces) frozen mixed vegetables
- 3 medium potatoes
- 1/2 onion
- 1/2 green bell pepper
- salt and pepper to taste
- 2 cans cream of chicken soup
- 2 Cups chicken broth
- 2 Cups self-rising flour
- 2 Cups milk
Begin by boiling a whole chicken for about 45-60 minutes or until it is completely cooked. Remove the cooked chicken to a dish to cool off a bit before tearing it apart. Keep the chicken broth to use in the next step.
Slice and dice up the potatoes, 1/2 onion and 1/2 green bell pepper. Bring the broth back to a boil and add these cut up vegetables as well as the bag of frozen vegetables. Allow this to boil for about 20 minutes or until the potatoes are fork tender.
Tear up the chicken and lay in the bottom of a 9×13 casserole dish. Sprinkle with a bit of salt and pepper per your taste.
Once vegetables are cooked, remove them with a slotted spoon because you will still be using 2 Cups of the broth. Mix the vegetables, 2 cans of cream of chicken soup and 2 Cups of chicken broth. Pour this over the chicken that was placed in the casserole dish.
Mix together the 2 Cups self-rising flour with 2 Cups milk. You want this the consistency of pancake batter, a bit runny so add more milk if needed. Pour this over the vegetables.
Stick this in a preheated 350 degree oven for 1 hour and 15 minutes or until the top is a golden brown.
Oh so comfy! My 4 children love this dish and that entire casserole is licked clean.