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Chicken Pie

 

   Serving Size:
1 piece (1/9 of recipe) is 1.5 oz meat/meat alternate and 1/4 cup vegetable at lunch/supper for 3 - 5 year old.

 

   Yield:
9 portions

 

 

Ingredients:

3 c. cooked chopped chicken
1 lb. package frozen peas and carrot(s)
1 (10.75 oz.) can of cream of chicken soup
1 (10.5 oz.) can chicken broth
1/2 c. melted butter
1 1/2 c. buttermilk
1 1/2 c. self-rising flour

Directions:
Cook vegetables for 5 minutes. In a 9 x 13 inch pan, combine meat and vegetables. In a small bowl, combine soup and broth; pour over meat and vegetables. In a separate bowl, combine buttermilk, butter, and flour; mix well. Pour on top of chicken mixture. Bake uncovered at 350 degrees for 1 hour or until puffed and golden brown.

 

 

Rating:  
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Credit:  
For Kids' Taste, MLFCCA

 

Recipe Categories:  
Recipe Categ:  
Vegetable    Meat/ Meat Alternate