Serena’s Homemade Chicken Pot Pie
Preheat oven 375
1 stick butter
1 can chicken broth
1 can Evaporated Milk
put into large pan or pot and melt butter add chicken broth and milk bring to a boil
then take a coffee cup and put 3 heaping spoonfull of Cornstarch in and add a bit of water enough to stir the mixture into a thin liquid.
Pour the cornstarch mixture into the boiling pot turn down heat to a simmer and stir very well as to ge out any lumps and thicken…
turn off heat on pot.
Add 1 can peas (drained)
1 can corn (drained)
1 can green beans (drained)
1 cup cooked shredded and or cubed chicken
salt and pepper
STIR
(could add a small can of carrots I don’t usually)
TOPPING
Stir together 1 1/2 cups self rising flour with pastry blender
Cut in 1-2 Tbsp. butter until mixture resembles cornmeal.
Take 3 Eggs and separate yolks
Beat Yolks slightly and add 3/4 cup milk to flour mixture.
Beat egg whites till stiff but NOT dry, fold into batter spread over top of casserole
Bake for 25-30 minutes or until DONE and lightly browned on top… use toothpick for center crust as all ovens vary in temp…..
= ) ENJOY!
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