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Vegetable Chicken Pie Recipe

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This delicious dish is a longtime favorite that's just right for two.

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Vegetable Chicken Pie Recipe

Prep: 20 min. Bake: 30 min.

Yield: 2 Servings

20 30 50

Ingredients

1 cup cubed cooked chicken
1 can (10-3/4 ounces) condensed cream of celery soup, undiluted
1/2 cup frozen peas and carrot mix
1/4 cup chopped onion
1/4 cup chopped green pepper
3 tablespoons chicken broth
2 tablespoons butter, melted
TOPPING:
1/3 cup self-rising flour
1/3 cup buttermilk
1/4 cup butter, softened
1/8 teaspoon pepper
Refrigerated butter-flavored spray
Paprika

Directions

In a bowl, combine the first seven ingredients. Transfer into two greased 12-oz. baking dishes. For topping, in a bowl, combine the flour, buttermilk, butter and pepper (batter will be thin). Spoon evenly over each dish; spread to cover top. Spritz each casserole with butter-flavored spray; sprinkle with paprika. Bake, uncovered, at 350° for 30-35 minutes or until bubbly and top is firm. Yield: 2 servings.

Editor's Note: As a substitute for 1/3 cup self-rising flour, place 1/2 teaspoon baking powder and 1/8 teaspoon salt in a 1/3 cup measuring cup. Add all-purpose flour to measure 1/3 cup.

Nutritional Facts 1 serving (1 piece) equals 661 calories, 46 g fat (25 g saturated fat), 162 mg cholesterol, 1,912 mg sodium, 36 g carbohydrate, 3 g fiber, 28 g protein.

Originally published as Vegetable Chicken Pie in Cooking for One or Two Cookbook , p166

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