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Tuesday, November 13, 2012

Chicken Pot Pie

With the weather cooling off I am in the mood for some yummy comport food…



2 c. cooked, chopped chicken or turkey
1 can cream of celery soup, undiluted
2 pkgs. mixed vegetables, drained
1 1/2 c. chicken or turkey broth
1 stick butter, melted
1 1/2 c. Bisquick
1 1/2 c. milk

Coat a 13 x 9 inch casserole dish with melted butter. Mix first 4 ingredients and pour into dish. Blend the remaining ingredients until almost smooth. Pour over chicken/turkey mixture. Do not stir. This is the top crust. Bake at 350 degrees for 50 minutes to one hour.

for individual pot pies – place the mixed ingredients in muffin tins and cover with the Bisquick mixture.  Bake until the crust is golden brown.


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