This canned chicken is packed the old-fashioned way, like home canning. Meat is added into the can with a dash of sea salt, then slow cooked. Water is never added!

Helpful Hint: When you open the can, you'll see liquid and juices from the meat. For best flavor, let the meat soak in (and re-absorb) the liquids before using.

Home-Style Chicken Pot Pie
Homemade Crust:
3/4 C. flour
1/4 tsp. baking powder
1/4 tsp. salt
2 T. cold butter
2 T. buttermilk
1 T. canola oil
1 to 2 T. cold water

Filling:
1 T. butter
4 medium carrots, sliced
3 ribs celery, sliced
1 large onion, chopped
6 T. flour
2-1/2 C. Lehman's Chicken Broth
2/3 C. milk
2 C. Lehman's Canned Chicken, drained
1 C. frozen peas
1/8 tsp. pepper
1 egg white

CRUST: Combine 3/4 cup flour, baking powder and salt. Cut in butter until crumbly. Add buttermilk and oil. Mix well. Gradually add water until dough forms a ball. Cover and refrigerate 1 hour.

FILLING: Melt butter in a large skillet. Add the carrots, celery and onion; sauté until crisp-tender. In a small bowl, combine flour with the broth and milk until smooth. Gradually stir into vegetable mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in the chicken, peas and pepper. Transfer to a greased square baking dish. On a floured surface, roll out dough of crust to fit baking dish. Place dough over chicken mixture. Cut slits in dough. Brush with egg white. Bake at 425°F for 20-25 minutes or until crust is golden brown.

INGREDIENTS - Chicken, salt.

Per the vendor, the meat used in this product is considered all natural and minimally processed. It is unknown if the animals were grass-fed or free-roaming. The vendor cannot ensure that this meat is antibiotic-free or hormone-free, but the USDA requires testing of all meat to make sure it does not contain harmful levels of chemicals including antibiotics when butchered.