Wednesday, March 6, 2013

chicken pot pie.

[adapted from]

This comfort dish is creamy, rich, and flavorful plus better than frozen because you know exactly what's inside! I made it last night which turned out to be the perfect meal for a snowy evening. :)

I did change the recipe.  The original link to the recipe is given above if you want to see the changes I made.  For example, I cut some of the butter out; I couldn't really tell though. 

 I also made my own bisquick because I don't buy it.  Here's the homemade version I use from  It makes about 2 cups of "bisquick".

2 cups flour
1 Tbs. baking powder
1 tsp. sugar
1 tsp. salt
1/3 cup shortening (I use butter or canola oil)

Combine first 4 dry ingredients in a bowl, stir to mix. Cut in the shortening with two forks, or a pastry blender until mixture resembles course crumbs. 


For the Bottom Crust:
1 cup Bisquick
2 tablespoons milk
For the Filling:
2 Tbsp unsalted butter
¼ cup Bisquick
2 tablespoons chopped yellow onion
¼ teaspoon salt
Pinch ground black pepper
1 cup frozen mixed vegetables (carrots, peas & green beans)
1¼ cups chicken broth
1½ cups cooked, cubed chicken
For the Top Crust:
½ cup Bisquick
1/3 cup milk
1 tablespoon butter, melted


1. Preheat oven to 400 degrees F.
2. Prepare the Bottom Crust: In a medium bowl, stir the milk into the bisquick until it begins to form a ball. Pat the dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5 minutes, or until just turning light brown. Remove from the oven and set aside.
3. Prepare the Filling: Heat the butter in a 2-quart saucepan over medium heat until melted. Using a wooden spoon, stir in the Bisquick, chopped onion, salt and pepper. Cook, stirring constantly, until the mixture is bubbly. Remove from the heat. Gradually stir in the chicken broth, then stir in the frozen vegetables.
4. Return the mixture to the stove over medium heat, stirring constantly, until the mixture reaches a boil. Once a full boil is reached, continue stirring for another 1 minute. Remove from the heat and stir in the chicken. Pour the chicken mixture into the prepared crust.
5. Prepare the Top Crust: In a small bowl, whisk together the Bisquick, milk and melted butter until smooth. Pour the mixture evenly over the filling. Use a rubber spatula or offset spatula to gently spread it to the edge of the pie plate.
6. Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.

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