CHICKEN POT PIE

 

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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

Directions

  • 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

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.

Categories: Main Dish 
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