Wednesday, January 5, 2011

Recipe Wednesday - Chicken Pot Pie

This comes from a church cookbook that has been a staple in my mom's kitchen.  This is basically the chicken (or turkey) pot pie we grew up with, but with a few changes.  The first change is fresh veggies instead of mixed, canned veggies.  The second change, this one to accommodate my crust-loving wife, I double the crust.  Other than that, basically the same.  It'll fit a 9x13.  Here we go!

Ingredients:
  • 1 lb. chicken/turkey breast.  (you could also buy thick sliced turkey or chicken from the deli and cube it, but I like the fresh better)
  • 1 can cream of chicken soup (next time around we're making our own cream of chicken)
  • 1 1/2 cups chicken broth
  • 1 1/2 sticks of margarine
  • 3 cups Bisquick
  • 3 cups milk
  • fresh veggies of your choice in a quantity of your liking. We used 3 fresh carrots, 2 stalks of celery, 3 med. potatoes, and a cup or so of frozen peas.
Boil the chicken breasts until cooked and then shred them. 






Cissy is pretty sure all of this cooked, shredded chicken must be for her.








Peel the potatoes and cube them along with any other fresh veggies.  Make them all about the same size.  Mix the chicken, veggies, cream of chicken soup, and broth together in a bowl.  Melt the margarine and pour a little in the 9x13 and move it around to coat the sides.  Reserve the rest.  Dump the chicken and veggie mixture in the pan and set it aside.







Next, blend together the Bisquick, milk and reserved margarine.  Blend until almost smooth.  It will be pretty soupy, but that's perfect.  Pour it over the chicken and veggies evenly.  Since it's pretty soupy and the crust was doubled, it gets all friendly with the whole dish and it comes out a little more solid than most typical pot pies, but like I said, Lynette loves the crust!  If you don't like the crust as much, just single it (using one stick of margarine) and you'll have a nice layer of crust on the top.

Bake at 350 for an hour or until the crust is nice and golden brown.  Every oven is different, and I think we ended up around 1:20 because of all the crust.  Let it stand for 5 minutes or so and then dig in!



I hope you've enjoyed the first installment of Recipe Wednesday.  Hopefully you'll try this out on your own.  It's really easy and it's way better than all those preservative loaded, artificially flavored frozen pot pies.  Plus, it'll be lunch for the next couple of days for both Lynette and I!

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