It's been a while since I've posted one of these, and it's because I've been working on a new recipe. It took a couple of tries to get the spices balanced.
Chicken Pot Pie
1 can of chunk chicken
1 cup sweet peas (cooked)
1 can condensed cream of chicken soup
4 ozs. sour cream
1 can mixed vegetables
1 small onion, diced
1 tsp. ground red pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. rosemary
2/3 tsp. parsley
1 cup self-rising flour
1/2 cup milk
1 can of chunk chicken
1 cup sweet peas (cooked)
1 can condensed cream of chicken soup
4 ozs. sour cream
1 can mixed vegetables
1 small onion, diced
1 tsp. ground red pepper
1/2 tsp. basil
1/2 tsp. oregano
1/2 tsp. rosemary
2/3 tsp. parsley
1 cup self-rising flour
1/2 cup milk
Preheat oven to 350 degrees.
Drain chicken well and break up large chunks with a fork. In a large mixing bowl, combine condensed soup, sour cream, red pepper, basil, oregano, and parsley until well blended. Stir in chicken, onion, mixed vegetables, and sweet peas. Pour into a large baking dish.
In another bowl, combine self-rising flour, rosemary, and milk. Spread over chicken and vegetable mixture and bake at 350 degrees for 35-45 minutes or until the crust is cooked through.
Drain chicken well and break up large chunks with a fork. In a large mixing bowl, combine condensed soup, sour cream, red pepper, basil, oregano, and parsley until well blended. Stir in chicken, onion, mixed vegetables, and sweet peas. Pour into a large baking dish.
In another bowl, combine self-rising flour, rosemary, and milk. Spread over chicken and vegetable mixture and bake at 350 degrees for 35-45 minutes or until the crust is cooked through.
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