Thursday, October 1, 2009

Chicken Pot Pie, OH MY!

Celery and carrots and chicken,OH MY! Nothing screams homey and cozy like a steaming hot chicken pot pie. As the temperature continues to drop and the leaves are falling from the trees, there is nothing like coming home where its warm and toasty to smell a fresh baked casserole in the oven. This one is easy to make for a large group and super cost effective. From start to finish the whole casserole can be done in about 40 minutes. Get creative and throw in whatever veggies you have on hand, the more the merrier!

Serves 6 (with leftovers)

2 Chicken Breasts-diced in to 1’ cubes
1 12 oz bag mixed veggies
1 can cream of chicken soup
1 can cream of celery soup
2 ½ c milk
¼ c chopped onion
2 handfulls of sliced mushrooms
1 clove garlic- smashed
2 stalks celery- chopped
1 tsp seasoned salt
1 tsp garlic powder
Pinch of pepper
1 tbsp evoo

For crust
3 c Bisquick
1 ¾ c milk

Preheat oven to 400 degrees.

In a large skillet, add oil, garlic, onion and sweat until translucent. Add chicken breast, garlic powder, seasoned salt, and pepper. Cook over medium high heat until chicken is cooked thru. Add veggies and simmer about 5 minutes. In a 9x13 baking dish, add 2 cans of soup and milk, whisk together in pan until incorporated. Add contents of the skillet to the baking dish and mix to incorporate.

Prepare Bisquick as per package instructions. You want the batter to be looser than you would use for biscuits but thicker than pancake batter. Like a thick cake batter. Spread this on top of the pot pie filling in the pan. Brush top w a little milk for color.

Bake at 400 for 30 minutes or until golden brown.



redkathy said...

I make this with left over turkey too! Great recipe.

Nicole said...

Thanks for posting this recipe Jess! I have been wanting a chicken pot pie recipe that was easy and relatively healthy. This one looks like it is both! Now if only you were here to share it with me....