Friday, 3 August 2012

Mom's Chicken Pot Pie

(original recipe)

Place the meat from one cooked chicken into the bottom of a 9 inch by 13 inch pan.

Put 2-3 cups chicken broth, 1 can veg-all (mixed vegetables) – drained and 1 can condensed cream of chicken soup in a pot. Bring to a boil and pour over chicken.

For the crust: Make a batter of 1 ½ cup self-rising flour, 1 ½ cup buttermilk, ½ stick butter, dash of onion salt and a dash of black pepper. Pour over other ingredients and bake at 400F for 45 minutes to an hour.

Revised Recipe

Cooked chicken – shredded or diced
2 cups (470ml) chicken broth
1 can (400g) mixed vegetables, drained (or 400g frozen mixed vegetables – carrots, potatoes, corn, etc.)
1 can (295g) condensed cream of chicken soup – I typically use leftover chicken and dumplings for this bit. You can also use the homemade recipe for cream of chicken soup.

For the crust:
1 ½ cups (190g) self-rising flour
1 ½ cup (350 ml) buttermilk (or 1 ½ cup/350 ml milk plus 2 tbsp lemon juice)
½ stick (2 oz/55g) butter
Dash of onion granules
Dash of ground black pepper

Place the chicken into the bottom of a baking dish (you may need two baking dishes, depending on their size). Place the chicken broth, vegetables and soup into a pot and bring to a boil. Pour over the chicken.

Make the crust by making a batter of the flour, buttermilk, butter, onion granules and black pepper. Pour over the other ingredients.

Bake at 400F/200C/gas mark 6 for 45 minutes to an hour.

*Note: to help cut calories, I will be attempting to use half of the amount of butter in the crust. I’ll update after dinner as to how it went. 

Update: The no butter worked quite well! The top browned a bit more than I expected and was a bit chewier than normal, but it worked. Next time I'll probably do a meet in the middle type thing and use half the amount of butter called for in the recipe. 

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