When we were stationed in Okinawa, Japan, my family would invite another family or two over for potluck meals. We would each cook our favorite meal then bring it and the recipe to share. That's how I received this one...and it's been a family favorite ever since!
As soon as the weather begins to cool, this dish is one of the first that my family asks for!
Serves 6 - 8
4 cups cooked chicken (I boiled and deboned 6 thighs)
1 (10 3/4 oz) can cream chicken
1 (10 3/4 oz) can cream celery
1 can sliced carrots, drained
1 can baby peas (LeSeur), drained
2 cups cooked potatoes, cubed (3 large)
Mix together in a large bowl and until the soups are combined with other ingredients.
Pour in to 9 x 13" baking dish,
with sides of dish sprayed with non-stick spray.
Sprinkle with Season Salt. (we like a lot!)
To make dough:
Mix together 1 1/2 cup self-rising flour
1 1/2 stick margarine/butter, melted
and 1 1/2 cups buttermilk
until a soft dough forms.
Spread over top of soup/vegie/chicken mixture.
Bake at 350* for approx 45 min. to 1 hour,
or until sides are bubbly and top is golden brown.
Just look at all those vegies and that thick crust!
A One Pot Meal at it's finest!