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Chicken Pie in a Pan

2 celery ribs, diced
2 medium carrots, diced
1 small onion, chopped
3 tablespoons butter
1/4 cup all-purpose flour
1/2 teaspoon salt
1 cup milk
1 cup chicken broth
1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
4 cups cubed cooked chicken
CRUST:
1-1/2 cups all-purpose flour
3/4 teaspoon baking powder
1 teaspoon salt
3 tablespoons cold butter
1/2 cup milk
2 cups (8 ounces) shredded cheddar cheese

In a large skillet, saute the celery, carrots and onion in butter until tender.
Stir in flour and salt until blended; gradually add milk and broth. Bring to a

Printed from tasteofhome.com Oct 12, 2008

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Chicken Pie in a Pan cont.

boil; cook and stir for 2 minutes or until thickened. Stir in soup and chicken.
Spoon into a greased 13-in. x 9-in. baking dish; set aside. For crust, combine
the flour baking powder and salt. Cut in butter until crumbly. Add milk, tossing
with a fork until mixture forms a soft dough; shape into a ball. On a lightly
floured surface, roll into a 12-in. x 10-in. rectangle. Sprinkle with cheese.
Roll up jelly-roll style, starting from a long side. Cut into 12 slices. Place
cut side down over chicken mixture. Bake, uncovered, at 350° for 35-40
minutes or until the crust is lightly browned.

Yield: 6-8 servings.