Easy and always a hit. It's great for leftover turkey after holidays.


  • Cooked Chicken or Turkey (great for leftovers), cut up
  • 1 can cream of chicken (or celery) soup (I now use Healthy Choice)
  • 1 1/4 cup chicken broth (or chicken bouillon)
  • Pepper or other spices, to taste
  • 1 sm. bag mixed frozen vegetables or any vegetables, including peas, carrots, limas, onions, etc.
  • Crust:
  • 1 stick butter or marg (melt)
  • Shift together:
  • 1 cup flour
  • 2 tsp. baking powder
  • 1 tsp. sald
  • 1 cup milk


Blend and bring to a slow boil the first ingredients, including the vegetables and put into a casserole dish.

For the crust: sift together the dry ingredients. add the melted butter slowly stir in one cup milk. Pour the crust over casserole contents slowly. Bake at 425% for 1/2 hour.

Easily serves a family of four and can be adapted to more with additional chicken broth, chicken, and vegetables.

Print this recipe

Submitted 6/13/05.
Source: My College Roommate's Mother (a la 1973)
Submitted By: Peggy Williams
Chicken Pot Pie - Easy!