Easy Chicken Pot Pie

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• 24 ounces boneless skinless chicken breasts, cut in half
• 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 low-fat cream of celery soup, undiluted
• 1/2 cup butter or 1/2 cup margarine
• 1 cup self-rising flour
• 3/4 cup skim milk
• 2 teaspoons dried parsley flakes
• salt and pepper

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 lightly spray 9x13x2-inch casserole with non-stick cooking spray.
• 3 place chicken in single layer in casserole.
• 4 in large bowl, combine soup, bouillon and 1/2 cup chicken broth.
• 5 stir with whisk to blend.
• 6 add remaining broth and mix.
• 7 pour over chicken.
• 8 add salt and pepper to taste.
• 9 in medium bowl, mix melted butter, flour, milk and parsley.
• 10 spoon evenly over soup mixture.
• 11 bake for 40-50 minutes until a golden crust forms on top.
• 12 note: for a variation, add 1 can of carrots & peas, drained.
• 13 note: although i have not tried cooking this in a crock-pot, i believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).