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CHICKEN PIE
3 cups cubed or shredded chicken
2 cups hot water
2 teaspoons chicken bouillon
1 can cream of mushroom, celery or chicken soup
2 teaspoons minced garlic, Jar
1 cup buttermilk
1 cup self rising flour
1 teaspoon white pepper
1 teaspoon sea salt
1/2 cup butter, melted (1 stick)
3/4 cup chopped carrots
1 can Leseur Peas, drained
1 medium onion, chopped

• Preheat oven to 425 degrees.
• Spray a 2 quart casserole with PURE.
• In a medium saucepan whisk together the broth, salt and soup. Bring to a boil.
• Arrange chicken, carrots, peas and onions in the bottom of the casserole.
• Pour soup mixture over it.
• In a medium bowl combine the flour, pepper, butter and buttermilk until well blended.
• Pour over top of chicken mixture. Smooth it out, but DO NOT mix with the chicken mixture.
• Bake 45 minutes uncovered until browned and bubbly.