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Chicken Pot Pie


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

2/3 cup butter
1 large onion chopped
2 carrots thinly sliced
3 celery sticks, sliced
1 large garlic clove, minced
2/3 cup flour
salt and pepper to taste
3 1/2 cups chicken broth
1 1/3 cup milk
2 cups cooked chicken, cut up
2 cups frozen mixed veggies (i think it turns out better if you slightly cook them first)
2 cups bisquick
1 cup milk
2 eggs


Heat oven to 400'


Heat butter in large pan over low heat until melted. Saute onion, carrots, celery and garlic. Add flour, salt and pepper; stir until blended and bubbly. Remove from heat. Stir in broth, and 1 1/3 cups milk. Heat to a boil, stirring constantly. Boil and stir for 1 minute. Stir in chicken and veggies, poor mixture into 9x13 casserole dish. Set aside


Stir bisquick, 1 cup milk and eggs until blended. Pour over chicken and veggie mixture.


Bake for about 30 minutes or until golden brown. (You might want to place the casserole dish on a cookie sheet before placing in the oven to catch any spills that might bubble over


Pairs Well With


Notes

i know there are probably a million recipes out there for Chicken Pot Pie. Im not a big fan of pie crust, so this recipe really appeals to me. I don't remember where I got it....koodo's to whoever put this together.

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