This great chicken pot pie is loaded with vegetables and has a tender, flaky crust. This dish is a meal by itself and your family will love it. Comfort food at its best!2 boneless, skinless chicken breasts 1 cup celery, chopped 1 small onion, chopped 3 or 4 medium sized carrots, chopped 3 or 4 medium potatoes, peeled and chopped 1/4 teaspoon pepper 1/2 teaspoon minced garlic 1/2 teaspoon salt 4 tablespoons butter or margarine 1 (15 ounce) can mixed vegetables or veg-all, drained 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup chicken broth 1/2 teaspoon ground thyme Topping: 1 cup original bisquick 1/2 cup evaporated milk 1 egg Cut chicken breasts into bite-sized pieces. Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked. While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender. Remove casserole from microwave and add cooked chicken, onions, and celery to carrots and potatoes.Pour in mixed vegetables. In a bowl combine the chicken soup and chicken broth and thyme and whisk together. Pour over casserole and mix with a spoon. In a separate bowl mix the Bisquick, evaporated milk, and egg. Whisk well. Pour over vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30 – 40 minutes until golden brown on top. Makes 6 to 8 servings. Enjoy! Note: You can make this with ham, hamburger, and beef, too. See steps for making pie below: Click to follow The Southern Lady Cooks on Facebook. I posted this recipe on Gooseberry Patch’s recipe roundup here.
Filed under: Casseroles and Skillet Meals, Chicken Tagged: | baking, chicken, chicken pot pie, comfort food, cooking, craig claiborne, dinner, Entertaining, food, meat, pie, pot pie, quart casserole dish, recipes, southern lady, vegetables