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Chicken Pot Pie

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Published on May 19, 2010

This is a recipe I have been making for many years to use up leftover cooked chicken.
The crust is dumpling-like and there is plenty of sauce in the bottom to dunk pieces in.

Music by: Jason Shaw http://www.youtube.com/user/audionautix

BASE:
Grease a casserole dish or baking dish (9"x13"). The shallower the dish the faster it will cook, so the hour time is just a guideline. I have a fairly deep casserole dish so it takes an hour to cook.
Spread 3-4 cups of cooked diced chicken in the bottom. Pour a can of condensed chicken (undiluted) over top of chicken. Pour one can of chicken broth over top (don't stir it up! It's better if you don't, not sure why, but I've learned this through trial and error).
Pour about 2 cups of mixed veggies over top. I use frozen veggies that I've thawed under warm water first.

CRUST:
1 1/2 cups buttermilk (make your own buttermilk substitute with 1 1/2 cups of milk and 1 1/2 tbsp of vinegar mixed in)
1 1/2 cups flour
2 tsp baking powder
4 tbsp butter
salt to taste (about 1/2 tsp)

Mix flour, baking powder and salt. Mix in butter until you get a coarse oatmeal like texture.
Add buttermilk and stir until most of th lumps are gone. Pour mix over top of chicken soup mix.

Bake at 350F for about an hour until crust is brown and cooked through (when you poke a hole in the center there is no uncooked batter)

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