My all-time favorite pot pie recipe is made with turkey to use up Thanksgiving leftovers or with chicken a 'typical' winter day. I've posted about it sometime in the past on my website and mentioned it was from an obscure cookbook released by Margaret Hamilton who played the Wicked Witch in the original "Wizard of Oz". I have been making her version of the homemade pot pie since the early 90's and it's one I'll be making the rest of my life as we love it so much. However this version of Chicken Pot Pie does not have you make the biscuits for the top crust. No kneading needed! You simply mix the crust ingredients and pour it on. I added this to my computer files on this date two years ago and laughed when I saw it coincided with todays date. I guess that means I was meant to post it.... finally!
Cheater's Chicken Pot Pie
1- 3lb. chicken or chicken pieces (boil until tender –save the broth it makes)
1 can cream of chicken soup
1 1/2 - 2 cups chicken broth from boiling the chicken
1 cup frozen vegetable mix or a pea's and carrots mixture, microwaved or cooked
1/4 t poultry seasoning or even ground sage if you don't have poultry seasoning on hand
1 stick melted butter
1 cup buttermilk or whole milk
1 cup self rising flour
1 tsp. salt
1/2 tsp. pepper
Cube the chicken and place in a large, greased casserole dish. Combine the cream of chicken soup, seasoning and the chicken broth with the pea's and carrots. Pour over chicken. Combine margarine, buttermilk, flour, salt and pepper and pour over above to make crust. Bake at 425 for 30 minutes.