Easy Chicken Pot Pie
Equipment
- baking dish
Ingredients
- 2 cups diced cooked chicken
- 1 medium onion chopped
- 4 boiled eggs grated or chopped
- 2 cans 15 ounces each mixed vegetables, drained
- 2 cans 10.5 ounces each cream of chicken soup
- 1 can 10.5 ounces cream of celery soup
- ½ cup chicken broth
Crust:
- 1 cup sweet milk
- 1 cup mayonnaise
- 1 cup self-rising flour
Instructions
Preheat Oven:
- Preheat the oven to 350°F (175°C).
Prepare Filling:
- In a large baking dish, layer the diced cooked chicken, chopped onion, and boiled eggs.
Prepare Soup Mixture:
- In a mixing bowl, combine the cream of chicken soup, cream of celery soup, and chicken broth.
- Add the drained mixed vegetables to the soup mixture and stir until well combined.
Pour Soup Mixture:
- Pour the soup mixture over the layered chicken, onion, and eggs in the baking dish.
Prepare Crust:
- In another mixing bowl, whisk together the sweet milk, mayonnaise, and self-rising flour until smooth.
- Spread this mixture evenly over the soup layer in the baking dish to form the crust.
Bake:
- Place the baking dish in the preheated oven and bake for 1 to 1 1/2 hours, or until the crust is golden brown.
Serve:
- Once baked, remove the chicken pot pie from the oven and let it cool slightly before serving.
- Slice and serve warm.
Notes / Tips / Wine Advice:
Wine Advice:
Pair these hearty baked chicken wings with a light-bodied red wine such as Pinot Noir or a crisp white wine like Chardonnay. These wines will complement the rich flavors of the dish and enhance the overall dining experience.Nutritional Information
Calories: 500 kcal | Carbohydrates: 40 g | Protein: 20 g | Fat: 30 g | Fiber: 4 g | Sugar: 8 g
