Chicken Pot Pie
3 or 4 white potatoes, diced
2 carrots, diced
1 can green beans, drained
1 cup frozen corn, thawed
1 can cream of chicken, celery or mushroom soup (two cans, if you want it creamy)
1 to 2 cups cooked and diced chicken
Cover potatoes and carrots with water and cook on stovetop or in the microwave until tender.
Drain.
Add green beans, corn, chicken and soup. Mix together well and pour into a rectangular dish.
Topping
2 sticks butter, melted
2 cups flour
1 cup milk with 1 Tbsp. vinegar
Whisk together until smooth.
Pour evenly over the vegetables.
Bake at 375 º for 30 to 40 minutes or until lightly browned.
