Poultry: Liz Dalrymple's Chicken Pot Pie

By JoFClark

Ingredients

• 4 chicken breasts boiled with carrot, celery and onion to flavor along with several chicken bouillon cubes, cool and shred by hand. Save broth.
• Boil cut carrots, onions, yellow squash and zucchini in salted water until tender, drain.
• 1 cup non-fat, dry chicken soup mix.
• Topping
• 1 cup self rising flour
• 1 stick butter, melted
• 1 t ground pepper
• 1 cup non-fat buttermilk

Preparation

Step 1

Mix chicken and vegetables.
Take 4 cups reserved chicken stock and add 1 cup dry soup mix. (Dry non-fat chicken soup mix recipe)
Mix into chicken and veggies and pour into greased casserole dish.
Pour the topping over the chicken mixture.
Bake 400 degrees for 30 minutes.