Easy and delicious!
Our family always enjoys a good chicken pot pie. When the children were younger, and I didn’t know much about healthy eating, we would get the individual pot pies for an easy evening meal. The children liked the taste, but their favorite part was the picture I would carve into the top crust before baking. I would do several designs so that each child could pick the one they liked best. As my family grew it took more and more pot pies to fill everyone up. What started out cheap was becoming more expensive, especially when you consider what you are getting in an individual pot pie…or what you aren’t getting! Where’s the chicken?
If I could remember where I got this recipe, I would certainly thank the person that shared it with me. It has been a family favorite from the very first time we made it. Originally, I made it according to the recipe below, but as we began to eat a healthier diet I made some changes. Then we had to start making most of our food gluten free, so more changes came about. I will share both the original recipe and the changes below so that you can make it work for your family.
We like to make these in bulk because they freeze so well. They are great to have on hand when you have a rough day or if you need to bless someone else with a meal on short notice. We cook them all the way until just slightly golden before freezing them.
Chicken Pot Pie Serves: 8
1 pound chicken breasts, cooked and chopped up
2 cans mixed vegetables *
1 can cream of chicken soup **
1 1/2 cups chicken broth
1 1/2 cups Bisquick® ***
1 1/2 cups milk
1 stick butter (I cut that back to about half a stick)
Boil and chop chicken into bite sized pieces.
Arrange in 9×13 pan
Top chicken with vegetables.
Mix cream of chicken soup and broth together and pour over vegetables.
Mix milk and bisquick together, pour over soup mixture.
Top with melted butter.
Bake 1 hour at 350.
*If baking several at one time, I buy the big bags of frozen vegetables and use them straight from the bag without thawing.
**I use the following recipe to make my own Cream Of Chicken Soup:
1 stick butter
1-2 Tablespoons dried minced onion, sauté in the butter or soften in liquid
2 cups chicken broth
1/2 teaspoon salt
1/2 teaspoon celery salt
Chicken broth powder to taste
1/2 cup flour (use rice flour if you are wanting to make a gluten free version)
Cook until thick & add:
1-2 cups milk ( I add enough to equal the total measurement of the can of soup and the broth, so about 24oz.)
*** See the recipe for Whole Wheat Baking Mix or Gluten Free Baking Mix.