Wednesday, June 8, 2011

Open Face Chicken Pot Pie

Contributor:  Genevieve Mann
CC Original

2 T butter or margarine
2T Bisquick
1 tsp salt
1/8 tsp pepper
1/8 tsp thyme
1/2 cup milk
1/2 cup chicken broth
2 cups cut up cooked chicken
10 oz pkg peas and carrots, cooked, drained
1 cup whole tiny onions

Melt butter over low heat.  Blend in baking mix and seasonings.  Cook, stirring until mixture is smooth and bubbly.  Stir in chicken broth and milk.  Heat to boiling, stirring constantly.  Cook 1 minute.  Stir in chicken and vegetables.  Heat through.

1 cup Bisquick
1/4 cup whipping cream

Combine baking mix and cream.  Knead 5 times.  Roll dough 2" larger than 9" pie pan.  Ease into pan.  Fork edge and fill with chicken filling.  Cover edge with foil to prevent excessive browning.  Remove foil last 5 minutes of baking.  Bake 40 minutes.

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