I’m a country girl. I grew up in rural north Georgia on a small horse farm. My dad (I called him Daddy until I went to college. I know. I know. Remember your roots people. Don’t forget where you come from!) owned a tired store and a feed store. I hung out there quite a bit. Not by choice necessarily, but I was fortunate I got to see my mom and dad as much as I did when I was growing up. So, all in all, I guess it wasn’t a bad thing.
Anyhoo, there was always a Market Bulletin laying around the store and not much else for me to read or do. I would read through it looking for a new dog or horse I could beg my daddy for. I’m sure that never got old to him.
The Market Bulletin was a pretty awesome paper back in those days and it looked nothing like the picture above. It was a black and white newspaper that came in the mail each week and contained ads for everything related to farming. Fresh vegetables, peaches, apples, nuts, berry picking, hay, livestock, horses, equipment, recipes, canning tips, etc. You name it and it was in there.
I imagine it was high praise to get a recipe printed in the Market Bulletin. I never really paid attention to the recipes back then, but my mama sure did and I’m glad for it.
Today I’m sharing with you a recipe from the Market Bulletin for Easy Chicken Pot Pie. My mama’s been making this since I was a kid. She still has the newspaper clipping for it if you can believe that. I’m going to give you the EXACT Market Bulletin recipe from the article and below that I’ll give some alternatives. No, you really don’t have to use Veg-All if you don’t want to!
Easy Chicken Pot Pie
Preheat oven to 350 degrees.
- 2C diced cooked chicken
- 1 medium onion, chopped
- 2 cans Veg-All
- 4 boiled eggs, sliced
- 2 cans cream of chicken
- 1 can cream of celery
- 1/2C chicken broth
- 1C sweet milk
- 1C mayo
- 1C self-rising flour
Layer chicken, onion, and egg in a large, greased casserole dish. Mix soups, broth, and canned vegetables and pour evenly over chicken mixture.
Mix milk, mayo, and flour then spread evenly over soup mixture in a thin layer. A thick layer will make more of a biscuit crust like the one in my pictures.
Bake at 350 degrees for 1-1.5 hours or until crust is golden brown.
–A baked chicken from the grocery store works just fine if you’re short on time. Just pull it off the bone.
–I substitute frozen mixed vegetables for the 2 cans of Veg-All because I like the taste better. I used about 2/3 of this bag tonight.
–Eggs… I love eggs but I’m not always the best meal planner. I was on the go all day today and didn’t have time to boil the eggs. You can skip them. I did. It won’t make a big difference in the taste in my opinion, but when I have time to boil them, then I always do!
— The Layering… Yeah, I skip that, too. I mix all of those yummy ingredients together and then pour them all into a greased 9×13 casserole dish. Works out just fine.
This is a tried and true recipe that’s been around a long time. I hope you enjoy it as much we have!