| Share |  |
 | |||
< Back to Kitchen Keeper Recipes
Chicken Pot Pie
One of our family’s favorite one-dish delights!
(I always double to feed 8-10.)
Directions:
- Melt ½ cup margarine in saucepan.
- Stir in ½ cup Bisquick, ½ cup chopped onion, ¼ tsp pepper and 1/8 tsp thyme.
- Cook over low heat, stirring until bubbly.
- Remove from heat.
- Stir in 1 ½ cups chicken broth and 2/3 cup milk.
- Heat until it bubbles.
- Boil/stir for one minute until thick.
- Stir in 1 ¾ cups chopped chicken and vegetables (carrots, corn & beans). You can use 10 oz frozen package, 2 cans or 2 cups fresh.
- Heat until warm and maintain over low heat.
Crust for top:
- Mix 1 ½ cups bisquick, 2 tsp celery, sesame OR poppy seed, 3 Tbsp hot water and 3 Tbsp of soft margarine or butter.
- Mix until dough forms. Roll out until it is the size of your pan.(we use 9x9)
- Spray cooking spray into pan and then scoop in chicken mixture.
- Put dough over the top of mixture and cut some slits in dough.
- Bake for 20 minutes at 425 degrees or until golden brown.
You and your kids will love this!
Copyright © 2008-2015 Dawn Sheridan Kollar
Post Your Comment...
|
|
||||||||||||
