Chicken Pot Pie
A traditional Chicken Pot Pie. Scrumptious!
1 pound chicken, cooked and shredded 2 cups chicken broth 2 cups milk 1 onion, diced ¼ cup butter ⅓ cup flour 1 bag frozen veggies salt and pepper
Topping: 1 cup flour 1½ teaspoons baking powder 1 cup buttermilk 1 stick butter, melted
Melt butter in pan, saute onion until clear. Add flour and mix well. Stir in milk, continuously stirring. Slowly mix in broth. Bring to low boil so it will thicken. When thick and hot stir in veggies and chicken. Pour into casserole dish. In a separate bowl, combine topping ing. stirring until smooth. Pour over filling. Bake in oven at 400 for 30-35 minutes until golden and bubbly.