Chicken Pot Pie

A great use for that leftover turkey from Thanksgiving OR leftover chicken ... just add the herbs to the soup and broth mixture.

Chicken Pot Pie

4 boneless Chicken Breasts

1 tsp Savory

1 tsp Thyme

1 tsp Rubbed Sage

Salt and Pepper to taste

1 lrg can Veg-All

1 can Cream of Chicken Soup

1-1/2 cups Chicken Broth

Topping

1 cup Self-Rising Flour

1 cup Buttermilk

1/3 cup Butter, melted

In a greased casserole dish with about ½ inch of water in the bottom; sprinkle savory, thyme, rubbed sage and salt and pepper over chicken breasts.  Bake at 350 degrees for 30-45 minutes or until done.  Cut up chicken breasts into bite size pieces and put back in the casserole dish.  Drain the Veg-All and pour over the chicken.  Mix together the soup and broth and pour over chicken.  For the topping: mix all three ingredients together and gently pour or spoon over chicken.  Bake at 350 degrees til crust is brown (about 1 to 1-1/2 hours).  Hint: If you do not have Cream of Chicken soup on hand you can substitute Cream of Celery or Cream of Mushroom ... it will be just as delicious.