Chicken Pot Pie
  • 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
  1. Heat oven to 400'
  2. 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
  3. Stir bisquick, 1 cup milk and eggs until blended. Pour over chicken and veggie mixture.
  4. 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
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.