Chicken Pot Pie

From McKay

McKay found this in the MJ Christensen School Cookbook and adjusted it to our liking.

Makes 1 large casserole that serves 8 - 10

3 chicken breasts, cooked and cut up into bite sized pieces (Or 2 cans chicken)

1 can cream of chicken soup

1 ½ cups flour

1 ½ tsp baking powder

½ tsp salt

1 ½ cup buttermilk

¼ - ½ cup melted butter

1 ½ cup chicken broth (can be made from water and chicken bullion)

1 cup carrots (cut into bite sized pieces)

2 cups potatoes (cut into bite sized pieces)

1 cup frozen peas

Put carrots and potatoes in saucepan and add enough water to barely cover them. Boil for 10 minutes. Add peas.

Put cooked chicken in bottom of casserole dish. Pour soup over chicken, then vegetables, then butter. Mix flour, baking powder and salt with buttermilk in separate dish, then add to casserole. Pour chicken broth over the whole thing and bake at 375° for 40 minutes.

Ready to bake

I think that this recipe could be easily made with food storage items.
Use powdered buttermilk, freeze dried vegetables, oil instead of butter. I haven't tried it yet.