Chicken Pot Pie
Ingredients:
2 cups cooked chicken, shredded (I used 1 chicken thigh, but a boneless skinless chicken breast would work, too!)
1 can mixed vegetables, drained
1 can condensed cream of chicken soup
1 cup all-purpose flour
1 1/2 teaspoons baking powder
1 pinch of salt
3 tablespoons butter, melted
1/2 cup milk
1 egg
Directions:
1. Preheat your oven to 400 degrees. If you haven't already, cook your chicken and shred it.
2. In a large bowl, mix together chicken, vegetables, and cream of chicken soup until evenly coated. Pour mixture into greased baking pan.
3. In another bowl, mix together flour, baking soda, and salt. Cut in 1 tablespoon melted butter until well mixed.
4. Add remaining 2 tablespoons butter, milk, and egg and stir until completely combined.
5. Slowly pour over vegetable/chicken mixture. Smooth with spoon.
6. Bake until golden brown (about 30 minutes)
Gluten-Free Version
Substitute 1 cup all-purpose gluten-free flour.
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