Chicken Pot Pie
This Chicken Pot Pie is easy to make and wonderful comfort food to enjoy on a cold day.
Servings: 8 servings
Ingredients
- 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
Instructions
- 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. Add Topping.
Topping Instructions
- 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.
Notes
You can make this with ham, hamburger, and beef, too.