Chicken Succotash Pie
Ingredients
- 3 cups cooked chicken, (chopped)
- 1 can (10 and 3/4 ounces) cream of celery soup, ( undiluted)
- 1 can (10 and 3/4 ounces) cream of chicken soup, ( undiluted)
- 1 jar (6 oz.) sliced mushrooms, (drained)
- 1 cup frozen lima beans, (defrosted)
- 1 cup frozen corn, (defrosted)
- 2 tsp. lemon juice
- 1 tsp. Worcestershire sauce
- 3/4 cup to 1 cup of chicken broth
- hard-boiled eggs, ( peeled and sliced)
- 1/3 cup butter
- 2 and 1/2 cups self-rising flour
- cups milk
Instructions
- Preheat oven to 435 degrees
- In a large bowl, combine chicken, celery soup, chicken soup, mushrooms, lima beans, corn, lemon juice and Worcestershire sauce
- Add about 1 cup of chicken broth or just enough to make the mixture nice and creamy
- Pour into a greased 13 x 9-inch baking dish (substitute a 3-quart casserole dish)
- Place egg slices on top of the chicken mixture
- In another bowl, mix butter with the flour and blend in milk and salt and pepper
- Spoon dough evenly over mixture in baking dish
- Bake in preheated oven for 30 minutes or until crust is nicely browned
Notes
Use fat free chicken broth and low fat milk
You can also leave out the eggs