Monday, April 26, 2010

Recipe: Quick and Easy Chicken Pot Pie

This is a family favorite around here.  It's a really quick and easy recipe and very versatile as well.  It's a freezer friendly meal, prepare and freeze, put straight in the oven on a busy night!  Or just throw it all together last minute, quick and easy!


Chicken Pot Pie


Ingredients:
Pie Filling-
1 (9 oz) package of frozen mixed veggies (you can also use fresh) or use any veggies you wish!
1 cup cooked, shredded or cubed chicken (made even easier when you use some already prepared from your freezer!)
1 can cream of chicken soup
salt and pepper as desired (I like to throw in a little garlic powder as well for flavor)
(I've also been known to mix a little veggie puree in too)

Biscuit Topping-
1 cup Homemade Biscuit Mix
1/2 cup milk
1 egg
I usually sprinkle some Italian Seasoning and Parmesan Cheese into there as well, just for fun.

Mix all of the filling ingredients together and place in a pie dish or a small casserole dish  (I usually have to double this to feed my family and use a medium size casserole dish)

Mix all of the topping ingredients together and pour over filling.

Bake at 400 degrees for about 30 minutes or until topping is browned and cooked through.

(Mine might look extra brown because my homemade biscuit mix is made with wheat flour.)

Enjoy!




This post is linked to:
Homemaker Monday

6 comments:

  1. That looks like a great chicken pot pie recipe. Thanks for sharing it and linking to TMTT.

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  2. I think I have all these ingredients, I'll give it a try later this week.

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  3. YummY! We love chicken pot pie! I haven't made it in a while though. I love how easy this is!

    Thanks for sharing!

    Have a great day!
    Sherry

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  4. I think you've just taken care of my question as to what is on the menu for tonight's dinner. Looks wonderful!

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  5. My boyfriend loves chicken pot pie - I'll have to make this for him sometime on a rainy day or something! Thanks for the easy recipe!

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  6. Thinking of doing this tomorrow night. Quick question, though. What if you do use cream soups in a can? What would be a proper replacement? Any ideas?

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