Chicken Pot Pie

I need to thank Rhonda Marlowe (she has a different last name now, but I'm afraid I don't know it,) for this recipe. She taught me to make chicken pot pie when their family lived with us briefly when they moved to CT... way back in '86.

I'm going to be a little vague for the precise amounts here because I've never really measured anything and most of you don't have to cook for an army like I do, so you'd need to cut the amounts down anyway. Here goes...

potatoes - peeled and cut into bite-sized chunks
carrots - peeled and sliced into 1/4" slices
1 can of peas
1 can of cream of chicken soup
cooked chicken (rotisserie chickens are great for this recipe)
chicken broth
salt and pepper
onion

note: pre-cook potatoes and carrots in a pot of boiling water for 7-8 minutes. Drain and then add everything together in one big bowl. Pour into casserole dish.

Make sure the mixture has plenty of liquid so it doesn't get too dry.




Crust:

1 stick of melted butter
1 C flour
add milk until you get the consistency of pancakes



Bake at 350F for about an hour. Crust will turn golden brown when it's done.