Gooseberry Patch Recipe #1: Mom's Chicken Pot Pie

I have the privilege of cooking 10 wonderful recipes from Gooseberry Patches Harvest Kitchen cookbook...And when Iam complete...one lucky reader will have the chance to win a free copy of this very same cookbook! And how perfect for this time of year...it is filled with easy casseroles, slow cooked meals, Halloween treats, fireside favorites and tailgate finger foods!

Ingredients

3-4lb. chicken

10-3/4oz can cream of chicken soup

10-3/4oz can cream of celery soup

16oz package frozen mixed vegetables

salt, pepper and garlic powder to taste

1 cup all-purpose flour

1 cup milk

1/2 cup melted butter

Steps

1.) Cover chicken with water in stockpot (I added a quartered onion, 2 quartered carrots and 2 quartered celery stocks for added flavor). And simmer over medium heat until chicken is tender, about 1 and a 1/2 hours.

2.) Remove chicken, reserving broth.  Let cool; remove and discard skin and bones.  Shred the cooled chicken and reserve 1 cup of broth.

3.)  Mix together chicken, soups, 1 cup reserved broth and vegetables.  Add salt, pepper and garlic powder to taste..then spread into greased 13"x9" baking pan.

For crust

 4.)  Stir together flour, milk and melted butter until smooth; spread over chicken mixture.

5.)  Bake, uncovered, at 350 degrees for 45 minutes to 1 hour, until crust is golden.  I had to adjust my temperature towards the end to 375 for an extra 5-10 minutes because my crust was not browning...I know all ovens are different.