Main Course: Chicken Succotash Pie

on Mar 18, 2005

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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
Salt and pepper to taste
3/4 cup to 1 cup of chicken broth
3 hard-boiled eggs, peeled and sliced
1/3 cup butter
2 and 1/2 cups self-rising flour
1 and 1/2 cups milk

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.

The Skinny: Use fat free chicken broth and low fat milk. You can also leave out the eggs.