Chicken Pot Pie Recipe
Chicken Pot Pie Recipe
I recently had an absolutely amazing chicken pot pie at Perry's in San Francisco, so I thought it was time to try cooking one. We founded several quick and easy recipes on BigOven on the iPhone. We choose one that used Bisquick for the crust, which I might add was a damn good crust! But next time we may try a puff pastry version. Although it will be hard to beat the Bisquick crust, that's for sure. It's a very simple recipe and one we'll be coming back to quite often!
Ingredients
- 1 lb of cooked chicken breast, cubed.
- 1 can of condensed cream of chicken soup (10.5oz can)
- 1 2/3 cups of mixed frozen vegetables
- salt, pepper, dill, thyme, and cayenne to taste. (definitely worth adding, but don't go overboard)
- 1 cup bisquick
- 1/2 cup milk
Recipe
Cook & slice the chicken breasts. We used our George Foreman Lean Mean Fat Reducing Grilling Machine and it worked perfectly. Mix the soup, frozen vegetables, chicken and spices in a big bowl. Add water or chicken broth if you'd like it to be a bit more moist or runny. We though ti was great as is, but could also see the benefit to adding chicken broth.
Pour the chicken/veggies/soup it into a 9" glass pie pan. Then mix the milk & Bisquick in a separate bowl and spread it evenly over the top.
Cook at 400 degrees for 30 minutes. Voila! Enjoy!