Chicken

Chicken Pot Pie

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Boy….the memories. My mother used to make this recipe for me when I was little. I don’t make it nearly enough. However, it’s one of those recipes, I really have to be in the mood for. That was tonight. There’s something about the tangy buttermilk in the dough that just brings this recipe together so perfect. Enjoy it ya’ll.

1 cup buttermilk

1 cup self rising flour

1 stick butter

2 cups chicken broth

3-4 pieces Chicken breasts

cream of chicken soup

3 carrots, cut into pieces

8 oz frozen peas

3 potatoes, cubed

Boil chicken until done. Cook carrots, peas, and potatoes until tender, but firm.  In a glass baking dish put the soup, and chicken broth in. Add veggies and diced chicken. Add salt and pepper. In a separate bowl, add flour, milk, and butter. Mix. Then pour over the mixture. Bake at 350 degrees until browned.

NOTE: IF the mix doesn’t have enough liquid in it, add a little more. Generally, I like to see it almost covering the veggies and chicken.

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