Easy Chicken Pot Pie
Fall is my favorite time of the year. School starting back, getting into a more normal routine, cooler temperatures, oh who am I kidding, I just LOVE the warm, comforting foods of the season! I have a bunch of fall recipes coming up this week that I am SO very excited to share with you! This chicken pot pie is a family favorite. I got the idea for the bisquick topping for the crust from a Paula Deen recipe and never looked back! This can be on the table in less than an hour (even faster if using leftover chicken!) and it tastes like you were slaving away all day. Hope you like it!
Easy Chicken Pot Pie
Ingredients
2 cups chopped, cooked chicken breast (I used leftover chicken from this recipe)
1 TBSP butter
1 onion, diced
2 carrots, peeled and diced small
1/2 cup frozen peas
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp lawry’s seasoning salt
1/4 tsp black pepper
1 1/2 cups bisquick
1 cup whole milk
1/2 stick (1/4 cup) melted butter
Directions
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat. Add in frozen peas, chicken, cream of chicken, chicken broth, lawrys and black pepper. Mix well and pour into a buttered 9 inch pie pan. Stir together the bisquick and milk and pour over the casserole. Drizzle melted butter over the top and bake for 30 – 35 minutes.
2 cups chopped, cooked chicken breast (I used leftover chicken from this recipe)
1 TBSP butter
1 onion, diced
2 carrots, peeled and diced small
1/2 cup frozen peas
1 can cream of chicken soup
1/2 cup chicken broth
1/2 tsp lawry’s seasoning salt
1/4 tsp black pepper
1 1/2 cups bisquick
1 cup whole milk
1/2 stick (1/4 cup) melted butter
Directions
Preheat oven to 350 degrees F.
Saute the chopped onion and carrots in the TBSP of butter for 5 minutes over medium heat. Add in frozen peas, chicken, cream of chicken, chicken broth, lawrys and black pepper. Mix well and pour into a buttered 9 inch pie pan. Stir together the bisquick and milk and pour over the casserole. Drizzle melted butter over the top and bake for 30 – 35 minutes.
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