Sometimes life happens and you need something quick and easy to fix for dinner. This recipe fits the requirements. It uses some things I don’t normally purchase (canned soup), but it’s a delicious family favorite at our house.


4 chicken breasts, cooked and shredded (leftover chicken is great for this recipe)
1 1/2 cups chicken broth
1 can cream of chicken soup
1 package frozen mixed vegetables
1 cup self-rising flour
1 stick of butter
1 cup of milk
In a buttered 9×13 inch pan, spread the chicken over the bottom.
Mix the chicken broth and soup and pour evenly over the chicken. DO NOT MIX.
Spread the frozen mixed veggies evenly over the soup. DO NOT STIR.
Add the butter to the flour and with a fork or pastry blender, mash until the butter is about the size of peas. Add the milk and stir well. Pour evenly over the casserole and once again, DO NOT STIR.
Bake in a preheated 350-degree oven for 50-60 minutes until bubbly and lightly browned.
chicken pot pie2-2
This meal definitely fits within the “comfort food” category.

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