Chicken Pie

Bake at 425° for 30 minutes

Batter
1 stick melted margarine (or butter)
¼ tsp pepper
1 cup flour
2 tsps baking powder
½ tsp salt
1 cup milk

Filling
1 whole cooked chicken (boneless, no skin, cut up into bite-sized pieces)
1 ¼ cup chicken broth
1 can cream of celery soup

1. Preheat oven to 425°.

2. Put cooked chicken cut into bite-size pieces in an oven-proof baking dish. (I use a 9x12 pyrex most of the time.)

3. On the stove, heat chicken broth and soup on medium heat until blended.

4. Pour over chicken in baking dish.

5. In the same pan, melt margarine (or butter)and stir in pepper, salt, and baking powder.

6. Add flour slowly (so that it doesn’t make lumps). It will be a dough-like consistency.

7. Add milk gradually to thin batter again.

8. Pour batter on top of chicken and soup mixture. (It will “float” on top.)

9. Bake for 30 minutes or until batter has formed a light brown crust.

This is not Mom’s special two-crust chicken pie, but a quick and easy version from…well, I got it from Lisa and I’m not sure who she got it from—maybe Mrs. Ruby Bailey. It’s delicious, though. I like to serve it with parsley potatoes, strawberry salad, and dinner rolls. Artichoke relish or a spicy chutney are also good with it.