Chicken Pot Pie
Boneless Chicken Breast - 3 medium
Celery - as desired
Carrots - as desired
Sweet Onion - as desired
Salt - 1 teaspoon
Pepper - 1 teaspoon
Cream of Celery Soup - 1 can
Veg-All - 1 can
Butter - 1 stick
Flour - 1 cup
Baking Powder, Double Acting - 2 teaspoon
Milk - 1 cup
Stew two large or three medium boneless chicken breast. Season with celery, carrots, onion, salt, and pepper. Cook until tender. Cut into bite-size pieces. Strain and and save 1 1/4 cups of chicken broth.
Combine 1 can of Cream of Celery soup (Cream of Chicken will work but not as well) with chicken broth and one teaspoon of pepper. Bring to a boil. Assemble pie in this order: 1 can Veg-All, drained, then add chicken, and finally the soup/broth mixture. For the topping, mix the butter, flour, baking powder, one teaspoon of salt, and milk. Pour over vegatables and chicken. Bake at 350 until brown (usually 35 to 45 minutes). Allow to cool slightly before serving. Note you can cook the chicken and store the broth the day before, if desired.