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Aunt Eve’s Chicken Pan Pie

1 boned small chicken

1 can cream of chicken soup

2 cups chicken broth

1 package frozen mixed vegetables, family size

1/2 teaspoon pepper

Topping:

1 cup buttermilk

1 stick butter or margarine, melted

1 cup self-rising flour

1 teaspoon salt

Preheat oven to 425 degrees.

Place boned chicken in the bottom of a 9x13-inch pan.

In a saucepan combine the soup, broth, pepper, and vegetables; bring the mixture to a boil, then remove from the heat and set aside.

Mix the buttermilk, butter, flour and salt together to form a batter.

Spread soup/vegetable mixture over chicken then spread the batter over the top of the vegetables.

Bake uncovered for 25-30 minutes.

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