I feel like I had already posted this recipe before but I couldn't find it in the archives so guess not. Hope it isn't a repeat! This post is specifically for my friend, Aston... so here ya go lady! :)
It is embarrassingly easy!
Chicken Pot Pie:
- 3 Chicken Breasts (cooked and shredded or cut into bite sized pieces)
- 2 Cans of Veg-All (drained)
- 1 Cup of Chicken Stock
- 1 Stick of Butter (melted)
- 1 Cup of Buttermilk
- 1 Cup of Flour
Mix the cans of Veg-All with the chicken stock in the bottom of a baking dish (we have an oval casserole dish we use), place the cooked chicken on top of that. Mix together the melted butter, flour and buttermilk and spread that evenly on top of the chicken. Bake on about 375-390 until the top is browned. We had some trouble in the past where the crust won't brown but we have found that keeping the veggies on the bottom and chicken under the crust will make it cook better - less juices interfering with the crust cooking I guess.
This is such an easy weeknight meal that we can easily eat off of for 2 days.
ENJOY!
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