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Categories:Viewed: 40 - Published at: 7 years ago
Ingredients
- 1 small chicken, boiled and cut into bite size pieces (reserve broth)
- 1 can cream of chicken soup
- 4 to 5 medium potatoes, chopped
- 2 small carrots, diced
- 1 small onion, diced
- 1 stalk celery, diced
- 1 recipe pastry for top
Method
- In a large casserole dish, spread soup.
- Add all vegetables and chicken.
- Stir to mix; add a few pats of butter.
- Pour reserved chicken broth (1 cup) on top.
- Add pastry to top of casserole, closing in all of the top, and cut 2 to 3 slits.
- Cook at 425° for 30 to 40 minutes.
