or a nice chicken pot pie? Here are 2 good ones from my files...
Hearty Homestyle Chicken Pot Pie
Makes 5 servings
2 cans Campbell’s Cream of broccoli soup
3/4 cup milk
1/4 tsp. dried thyme, crushed
1/4 tsp. pepper
4 cups cooked cut-up vegetables (broccoli, cauliflower, carrots and potatoes)
2 cups cubed cooked chicken or turkey
1 can (10-oz.) refrigerated flaky biscuits (like Hungry Jack)
1. In a 3 qt baking dish, combine the soup, milk, thyme, and pepper. Stir in the vegetables and chicken.
2. Bake at 400 deg. for 15 minutes or until mixture begins to bubble. Meanwhile, cut each biscuit into quarters.
3. Remove dish from oven; stir. Arrange biscuit pieces over hot chicken mixture. Bake 15 minutes or until biscuits are golden brown.
VARIATION: Top with melted cheddar or swiss cheese (grated) for the last 5 minutes of baking.
McCall’s Chicken and Vegetables Pot Pie
McCall’s Magazine, May 1978
Makes 8-10 servings
5 lb. roasting chicken, cut up
1 large onion, peeled and quartered
3 celery tops
3 parsley sprigs
2-1/2 tsp. salt
10 whole black peppercorns
1 bay leaf
8 small carrots, pared and halved crosswise (1 lb.)
12 small white onions, peeled (1 lb.)
1/2 cup flour
1 tsp. salt
1/8 tsp. pepper
1/2 cup milk
One recipe pie crust dough
2 tbl. butter, melted
Prepare chicken and vegetables: Wash chicken under cold water and place in large kettle with quartered onion, celery, parsley, 2-1/2 tsp. salt, peppercorn, bay leaf and 2 cups water. Bring to boiling; reduce heat and simmer, covered for 1-1/2 hours. Remove chicken from broth and cool. Remove meat from bones in large pieces - meat should measure about 5 cups. Strain the stock, skim off fat and measure. Add water if necessary to make 4 cups of liquid. Put stock in medium saucepan. Add carrots and small onions, covered, for 20 minutes. Strain. Liquid should measure 3 cups. In small bowl, combine flour, salt and pepper. Stir in milk until smooth. Add to stock in pan and bring to boil, stirring. Reduce heat and simmer 8 minutes, or until sauce is thick. Add chicken and vegetables. Turn into a round 3-quart casserole. Preheat oven to 400 deg. Roll pie crust on lightly floured surface to form a circle 1/2” larger all around than top of casserole dish. Place pastry on top of casserole, turning under edge and crimping decoratively; press to rim of casserole to seal as you go. With a serrated knife, make 5 or 6 slits for air vents in the crust. Brush surface of pastry evenly with melted butter. Bake 35 to 40 minutes or until crust is golden and the mixture bubbles through the slits.
