Easy as "Chicken Pot" Pie Recipe

ingredients:

3 boneless chicken thighs (we like a mixture but you can add more white meat if you prefer)

1/2 "small" pkg. frozen peas & carrots (thawed)

1/2 soup can of broth from boiling the chicken

1 10.5 oz. can cream of chicken soup

2 boneless chicken breast

1/4 tsp. poultry seasoning

1 small onion, chopped

3/4 to 1 C. whole milk

1/2 tsp. dried parsley

1 stalk celery, diced

1 C. self rising flour

1/2 tsp. pepper

1/2 tsp. salt

6 t. butter

Directions:

Boil the chicken in a large pot of water till done, remove and reserve broth. Shred chicken and place in a large mixing bowl. Sauté onions and celery in 2 T. butter until tender, about 5 minutes. Add this to the chicken along with the soup, broth, salt pepper and poultry seasoning. Stir in the peas and carrots. Place in a lightly greased casserole 9x9 casserole dish. Melt the remaining 4 T. butter, stir in flour, milk and parsley. You want this mixture to be somewhat thin, not like a biscuit dough. Pour over the top of the chicken mixture and gently spread around. Bake at 350 degrees for 30 minutes or until golden brown on top.

recipe from Jane't page