Cut the broccoli lengthwise into serving size slices and then with a potato peeler, peel the tough outer layer from the stalks.
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AMISH CHICKEN PIE
An easy & delicious meal with a deli-roasted chicken
4 cups deli-roasted chicken, cut into bite-size pieces
1
(4-oz.) can sliced mushrooms, well drained
1 (8-oz.) can English peas, well drained
1 (10½-oz) can cream of celery soup, undiluted
½ soup can milk
½ cup (1 stick) butter, melted
½ cup self-rising flour
½ cup evaporated milk
Preheat oven to 400º.
Combine chicken, mushrooms and peas and place in buttered 9-inch square baking dish. Stir the soup and milk together and pour
over chicken mixture. Combine melted butter, flour and evaporated milk and pour over top. (This is a “biscuit-type” crust).
Bake for 30 minutes until bubbly and top is a golden brown. 4 to 6 servings
Note: A deli-roasted
chicken usually with measure out to about 4 cups of chopped. You can substitute an 8-oz can of peas & carrots or an 8-oz.
can of Veg-all for the English peas. Also instead of the biscuit-type crust, you could use one Pillsbury All-Ready pie crust on top,
brushed lightly with milk. Put a few air holes in top with a fork or sharp knife.
All you need to complete the meal is a jar
of chilled Mixed Fruit from the Deli department. Serve in small dessert bowls and you’ve got dessert!.