Thursday, April 15, 2010

Chicken Pot Pie

Thank you Courtney for sharing this easy recipe!
I made them in individual pans for fun, if you are having company, it's a nice little meal to make, you might want something fancy, but this is nice for those guests that are family!

Chicken Pot Pie


1 16 oz bag of veggies (peas, corn, carrots, etc) thawed
3 ish chicken breasts ALMOST fully cooked diced (I cook it till its a little pink in the middle)
1 - 2 cans cream of something - onion, chicken, mushroom,(I like to use 2 to mix flavors)I used Cream of Chicken and Cream of Poblano
2 servings of Bisquick (egg, milk, water, powder)
Shredded cheddar

Preheat Oven to 400

Begin thawing the veggies (just put the bag in hot water), and cooking the chicken (i do it on the stove with a splash of water to keep it moist). Make 2 servings of bisquick in a bowl -- add as much or as little shredded cheese as you like.

lightly grease round or rectangle baking dish, or use those individual throw away dishes like I did. Mix together veggies, soup, and diced chicken and spread evenly across dish. Pour Bisquick mixture over top of soup/veggie mixture. Put in oven for 25 minutes or until brown. Melt about 2 tablespoons of butter. Spread over browned Bisquick top and place back in oven for 2 minutes.

Remove, poke a few holes, let it cool for 5, then serve.

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