Easy Chicken Pot Pie - Frc Version

Total Time: 1 hr 15 mins Preparation Time: 30 mins Cook Time: 45 mins

Ingredients

• 32 ounces boneless skinless chicken breasts, cut in pieces and sauteed
• 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups)
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1 (10 ounce) can cream of mushroom soup, undiluted
• 2 lbs carrots, sliced
• 8 stalks celery, chopped
• 1 large onion, chopped
• 1/2 cup butter or 1/2 cup margarine, melted
• 2 cups flour
• 3 teaspoons baking powder
• 1 teaspoon salt
• 1 1/2 cups skim milk
• 4 teaspoons dried parsley flakes
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 place cooked chicken in single layer in casserole.
• 3 while chicken is cooking, put chopped veggies in stock pot and add a small amount of water and salt and parboil until almost tender.
• 4 resulting broth can be used instead of some of the chicken broth.
• 5 add drained veggies to the chicken in the pan.
• 6 in large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• 7 stir with whisk to blend.
• 8 add remaining broth and mix.
• 9 pour over chicken.
• 10 add salt and pepper to taste.
• 11 in medium bowl, mix melted butter, flour, milk and parsley.
• 12 spoon evenly over soup mixture.
• 13 bake for 40-50 minutes until a golden crust forms on top.