Saturday, February 27, 2010
Chicken Pot Pie
I have adapted the pot pie recipe that I found at Picky Palate
(http://picky-palate.com/). My photo isn't great, I forgot to get a picture before I cut into it.
It is an easy recipe and you all know that I am about the easy recipes and I can't forget to mention that is yummy!
Pot Pie Filling
4 large chicken breasts, cooked and chopped/shredded
1/2 t salt
1/4 t fresh cracked black pepper
1 can of cream of chicken soup (10 oz)
1 can of cream of mushroom soup (10 oz)
1 can cheddar cheese soup (10 oz)
1 cup chicken broth
1 cup milk
1 to 1 1/2 cups frozen peas & carrots
1 cup frozen potato cubes/hashbrowns
1/2 cup cheddar cheese, shredded
1 packet dry Ranch Dressing mix
4 1/2 cups Bisquick baking mix
1 1/3 cups milk
1 t garlic powder
1) Preheat oven to 350 degrees
2) Mix ranch dressing mix, bisquick, garlic powder and milk until dough forms. Kneed dough 3-5 times. Roll dough out to 1/4 inch thick. Use the pan you will put pot pie in and cut out the shape needed for the top. Set dough aside.
3) Place chicken into large mixing bowl and season with salt & pepper (you can also add in other spices). Add in frozen peas & carrots and potatoes.
4) In large sauce pan, place soups, broth and milk - heat on medium - whisk until combined.
5) Stir sauce into bowl with chicken & veggies. Add cheddar cheese into mixture.
6) Pour into baking dish that has been sprayed with non-stick spray. You can do a 9x13 Pyrex dish or a 8x8 Pyrex dish and use small freezer safe containers for the remaining sauce.
7) Place biscuit top to the pot pie.
8) Bake 40-50 minutes. After the first 25 minutes cover with foil for the remaining cooking time.
9) Let pot pie sit for at least 5 minutes once it comes from the oven. The sauce will thicken the longer it sits.
**I use an 8x8 Pyrex dish and then 3-4 mini loaf pans that are disposable (the foil ones). I freeze the smaller ones to use for easy meals over the next month.**
Cooked Chicken You can use either a chicken from the deli, baked chicken, chicken cooked in crock pot, etc. I have also used leftover turkey from Thanksgiving with this recipe. This time I put chicken tenders w/1 can of chicken broth into the crock pot and let cook 6-8 hours and then chopped into bite size pieces.