Holy Spoons

The gift of hospitality sometimes comes with food.

Easy Chicken Pot Pie

This is my “go-to” recipe when we seem to be eating in shifts because of work, football games, music lessons… whatever. It reheats well in the microwave. It’s adaptable to your family’s preferences on the veggies. It freezes well, too. The original recipe is from Bisquik, but I added a few modifications (like spices!) so that it wasn’t so bland.

Mix together in medium bowl:

  • 1 and 1/2 cups frozen mixed vegetables, cooked in microwave for half of cooking time (varies – read the package!)
  • 1/2 cup finely chopped mushrooms
  • 1 cup cooked chicken, skin removed and deboned, cut into small pieces
  • 1 can (10.75 oz) condensed cream of chicken OR cream of mushroom soup
  • 1 tsp garlic powder
  • 1/2 tsp dried sage
  • 1/2 tsp dried tarragon
  • 1/2 tsp dried parsley

Spread mixture into a lightly greased 9″ pie plate.

Blend together in a separate bowl:

  • 1 cup Bisquik
  • 1/2 cup milk
  • 1 large egg
  • 1/4 cup grated sharp cheddar (optional – something I added to make the original recipe more tasty)

Spread Bisquik mixture over the pie.

Bake until golden brown at 400 degrees, about 30 minutes.

TO FREEZE: Bake 15 minutes. Set out to cool. Wrap and freeze. To re-heat: Turn oven to 425. Cover top loosely with foil. Bake 30-45 minutes or until heated all the way through.

NOTES: doubles easily and amounts can be adapted based on your family’s preferences; if using fresh vegetables, be SURE to cook until almost done!!

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About Deb

Wife, mom, sister, pastor, chaplain, friend and Buckeye. I Yam what I Yam. Frequently imperfect, completely loved, and grateful.

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This entry was posted on August 22, 2011 by in casserole.
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