Easy Chicken Pot Pie

• 24 ounces boneless skinless chicken breasts, cut in half
• 1 (14 ounce) can fat-free chicken broth (about 1-3/4 cups)
• 1 teaspoon low-sodium instant chicken bouillon granules
• 1 (10 ounce) can low-fat cream of celery soup, undiluted
• 1/2 cup butter or 1/2 cup margarine
• 1 cup self-rising flour
• 3/4 cup skim milk
• 2 teaspoons dried parsley flakes
• salt and pepper

1. Preheat oven to 350 degrees Fahrenheit.
2. Lightly spray 9x13x2-inch casserole with non-stick cooking spray.
3. Place chicken in single layer in casserole.
4. In large bowl, combine soup, bouillon and 1/2 cup chicken broth.
5. Stir with whisk to blend.
6. Add remaining broth and mix.
7. Pour over chicken.
8. Add salt and pepper to taste.
9. In medium bowl, mix melted butter, flour, milk and parsley.
10. Spoon evenly over soup mixture.
11. Bake for 40-50 minutes until a golden crust forms on top.
12. NOTE: For a variation, add 1 can of carrots & peas, drained.
13. NOTE: Although I have not tried cooking this in a crock-pot, I believe it would take about 3-4 hours or until crust rises and gets fluffy (but it won't brown).

chicken breasts, chicken broth, lowfat cream of celery soup, butter, flour, milk, parsley flakes, salt

Taken from www.food.com/recipe/easy-chicken-pot-pie-54384 (may not work)