Eileen from NY
Here's an easy Classic Chicken Pot Pie recipe:
(b)CHEDDAR CHICKEN POT PIE(/b)
1 cup reduced fat Bisquick
1/4 cup water
1 1/2 cup chicken broth
2 cups potatoes, peeled and cubed
1 cup carrots, sliced
1/2 cup celery, sliced
1/2 cup onions, chopped
1/2 cup bell peppers, chopped
1/4 cup flour, unbled
1 1/2 cup skim milk
2 cups fat-free Cheddar cheese, grated
Preheat oven to 425.
To prepare crust, combine 1 cup baking mix and water until soft dough forms, beat vigorously. Gently smooth dough into a ball on floured surface. Knead 5 times. Follow directions accordingly for crust.
To prepare filling, heat broth in a saucepan. Add potatoes, carrots, celery, onions, and bell peppers. Simmer 15 minutes or until all is tender. Blend flour with milk. Stir into broth mixture.
Cook and stir over medium heat until slightly thickened. Stir in cheese, chicken, and poultry seasoning. Heat until cheese melts. Spoon into a 2-quart casserole dish. Place crust over filling in casserole. Seal edges. Make slits in crust for steam. Bake, for 40 minutes or until golden brown
EASIEST CHICKEN POT PIE
6 chicken breasts, cooked, deboned and chopped
2 cans cream of chicken soup
2 cans chicken broth (that your chicken cooked in)
1 can of mixed peas and carrots
1 package ready made pie crust
Place the chopped cooked chicken in a baking dish. Add the peas and carrots and set aside. In a large bowl, blend the soup and broth very well and pour over chicken and vegetables. Top with pie crust and bake at 375 degrees until crust is golden brown.
By Barbara in TN
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