Thursday, September 13, 2007

Hurry up Chicken Pot Pie

I have never been one to make, think or desire chicken pot pie. It just sounds so blah to me when I think about it. I have had this recipe for years now and in need of a quick meal I made this last night because it was so quick and I had everything on hand. I was so suprised at how yummy it was! The Bisquick topping was the best part!
Ryan even high fived me at the dinner table and said it was a winner. So I will be making it again!

Serves 2-3 (2 if you are hungry!)

2 cups chpped cooked chicken breasts ( I boil my chicken in water, keeps it tender.)
2 hard bolied eggs
1/2 cup thinly sliced carrots
1/2 cup frozen peas
1 cup chicken broth ( the sauce was really soupy, I would suggest doing 1/2 Cup of the chicken broth to make it more saucey/soupy)
1 10 ounce can of cream of chicken soup
I cup of Bisquick
1 cup of milk
1/2 cup or 1 stick of butter, melter ( I did half a stick of butter and it turned out great!)
salt and pepper

In a greased 2 quart casserole baking dish, layer the chicken, eggs, carrots and peas. Mix the broth with the soup and sesaon with salt and pepper. Pour over the layers-stir all togther well. Stir together the Bisquick and milk and pour over the top of the casserole. Drizzle melted butter on top and bake at 350 until topping is golden brown, 30-40 minutes.

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