Today’s recipe comes courtesy of Sandy Langdon, retired from the Record-Eagle. She has served it a few times lately when entertaining friends. It’s comfort food in a casserole dish.
Mom’s Chicken Pie
4 c. cooked chicken, cut into bite-size pieces
1 can cream of chicken soup
1 14-oz. can chicken broth
1/2 t. tarragon
1 c. peas and carrots, cooked
2 medium onions, chopped and steam-cooked
11/2 c. flour
2 t. baking powder
11/2 c. buttermilk or sour milk
1/2 c. butter, melted
Heat oven to 350°. Spray 13-by-9-inch baking dish with cooking spray. Place chicken in bottom of dish. Mix soup, broth and tarragon together and pour over chicken. Arrange peas, carrots and onions on top of that.
Mix flour and baking powder in a bowl. Stir in milk and butter and form dough. Pour the dough over the chicken. Bake one hour until crust rises and is golden brown. Serves 4-6.