Recipe #8: Chicken Pot Pie
Prep Time: 10 minutes
Ready In: 55 minutes
This week I’m making delicious, individual sized Chicken Pot Pies. Since March is Frozen Food Month, I use a bag of frozen mixed vegetables, which saves time. Rather than cooking the chicken yourself, you can purchase a Rotisserie Chicken and cut it up. I add a tablespoon of instant mashed potato powder because I find that it thickens the mixture. Enjoy! – Gina
1 – 24 oz. Bag of Frozen Mixed Vegetables
3 Cups Cooked Chicken, cut up
1 – 10 ¾ oz. Can Cream of Chicken Soup
1 – 10 ¾ oz. Can cream of Celery Soup
¾ Cup Chicken Broth
2 Cups Bisquick Mix
1 Cup Milk
½ Teaspoon Salt
1 Teaspoon Ground Pepper
1 Teaspoon Dill
1 Tablespoon Instant Mashed Potatoes Powder
1 Tablespoon Butter
Mix It Up!
Pre-heat oven to 350 degrees.
Grease 10 small 10 oz. ramekins and set aside.
In a skillet, melt 1 tablespoon butter, add 1 bag of mixed vegetables and cook for 1 minute. Add chicken broth, 3 cups of cooked chicken, 1 can of cream of chicken soup and 1 can of cream of celery soup. Stir until mixture thickens.
Add ½ teaspoon salt, 1 teaspoon of pepper, 1 teaspoon of dill and 1 tablespoon of instant mashed potato powder. Mixture will be thick.
Spoon mixture evenly into ramekins.
In a medium bowl, mix 2 cups of Bisquick mix, 1 cup of milk and 2 eggs. Spoon mixture over vegetable & chicken and spread around. Bake uncovered for 30 minutes or until golden brown topping.