QUICKIE CHICKEN POT PIE

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Quickie Chicken Pot Pie image

This is adapted from a Paula Deen recipe. Its super easy to throw together and I've made it my own over the last 5 years. Add some garlic to the bisquick mix or try some cheddar cheese in it. Add different veggies if you dont have carrots and peas. I've left the butter off the top and its good but not as rich.

Provided by Debi Fain

Categories     Casseroles

Time 55m

Number Of Ingredients 10

2 c chicken, chopped or shredded (i use thighs but use whatever kind you like)
3 hard boiled eggs
1 c thinly sliced carrots (i use the baby carrots sometimes too.
1 c frozen green peas
1 can(s) cream chicken soup (i've used cream of "whatever you have" too!!)'
1 can(s) chicken broth
salt and pepper to taste
3 c bisquick
2 c milk
1 stick butter, melted

Steps:

  • 1. Preheat oven to 350 degrees F
  • 2. Grease 9x13 casserole pan.
  • 3. Combine chicken, eggs, carrots, and peas in a large bowl. Mix the soup with the chicken broth. season to taste, and stir into the chicken mixture. Pour into the greased casserole pan.
  • 4. Stir together the Bisquick and the milk and pour over the casserole. If its to thick to pour add more milk or just add by the spoonful on the top of the chicken mixture. Drizzle melted butter over the topping.
  • 5. Bake until the topping is golden brown about 30-45 minutes.

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