| This recipe makes a great chicken pot pie without | | | | Pour mixture into a 9-inch square baking dish. Make |
| preservatives (no need for them because this won't | | | | topping and place over pie. Bake 45 minutes or until |
| stick around for long in your refrigerator). | | | | crust is a light, golden brown. |
| 2 (9-inch) deep dish frozen pie crusts, thawed | | | | Topping |
| 1 (15 oz.) can mixed vegetables, drained | | | | 1 1/2 cup Bisquick |
| 2 cups chicken breast, cooked and diced | | | | 3 tablespoons hot water |
| 1 (10.75 oz.) can condensed cream of chicken soup | | | | 3 tablespoons butter, softened |
| 1/2 cup milk | | | | Directions |
| Directions | | | | Mix together all ingredients and form into a ball. Roll out |
| Preheat oven to 350 degrees. | | | | dough and place over pot pie mixture. |
| In a bowl, combine the mixed vegetables, chicken, | | | | => Best Chicken Pot Pie Recipe: Cheesy Homemade |
| cream of chicken soup and milk. Pour mixture into one | | | | Chicken Pot Pie Recipe |
| of the pie crusts. Turn over the other crust and pop it | | | | Nothing better than homemade chicken pot pie with |
| out of the tin and onto the top of the filled pie. Seal the | | | | cheese added. Yum. |
| edges and poke holes in top crust. | | | | 1 1/2 cups chicken stock |
| Bake for 30 minutes or until crust is golden brown. | | | | 1 cup chicken meat, cooked and shredded |
| => Chicken Pie Recipe: Bisquick Chicken Pot Pie | | | | 3/4 cup green peas |
| Recipe | | | | 1/3 cup celery, diced |
| This classic Bisquick recipe has been around for ages. | | | | 1/3 cup carrots, diced |
| It's easy to make and it'll be a favorite for years to | | | | 1 1/2 cups cheddar cheese, shredded |
| come. | | | | 2 tablespoons cornstarch |
| 1/3 cup butter, melted | | | | 1/4 cup milk |
| 1/2 cup Bisquick | | | | 2 (9-inch) pie crusts |
| 1/3 cup onion, chopped | | | | Directions |
| 1/4 teaspoon pepper | | | | Preheat oven to 325 degrees. |
| 1/8 teaspoon thyme | | | | In a medium saucepan, combine the chicken stock, |
| 1/2 cub chicken broth | | | | shredded chicken, peas, celery and carrots. Bring |
| 2/3 cup milk | | | | mixture to a boil. |
| 1 3/4 cup chicken | | | | Mix the cornstarch with the milk and stir into the stock |
| 10 oz. pkg. frozen peas and carrots | | | | mixture. Cook the mixture for 5 minutes; stirring |
| Direction | | | | constantly. Remove from heat and let cool for 1 hour. |
| In a saucepan, combine butter, Bisquick, onion, pepper | | | | Stir the cheese into the filling mixture and pour all into a |
| and thyme; bring to a boil. Stir in the chicken broth and | | | | 9-inch pie crust. Place the second crust on top of the |
| milk. Bring to a boil again, stirring constantly. Boil for 1 | | | | mixture and seal the edges. Cut slits into the top of the |
| minute. Add in the chicken and frozen vegetables. Mix | | | | crust to vent. Place pie on a cookie sheet and bake 35 |
| thoroughly and take pan off of the heat. | | | | to 40 minutes, or until the crust is golden brown. |