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May 30, 2007
Jimmy's Homemade Chicken Pot Pie
Ingredients:
3 Chicken Breasts, boneless and skinless
4 stalks of celery
4 carrots
2 baker potatoes or 4-6 small to medium red potatoes, peeled
1/2 med. - large onion
12-16 oz chicken broth
16 oz Cream of Chicken Soup (lowfat tastes wonderful)
Bisquick
Water
1 tsp salt
Canola Oil
Directions:
Heat the oven to 350 degrees Farenheit.
Chop the potatoes, carrots, celery and oinion to desired size. Sautee the carrots and potatoes first in 4 oz'ish of chicken broth. Add the onions half way through, and then add the celery near the end. Put the sauteed veggies (and broth) in a big bowl when they are finished and set aside.
Dice chicken and brown in the same pan as the veggies and sautee either in chicken brother or canola oil. While the chicken browns, mix the chicken broth and Cream of Chicken soup together thoroughly. Add the mixture to the bowl with the veggies, and when the chicken is done, add that too. Mix the entire mixture together, adding more chicken broth if you want a soupier mixture. Scoop everything into a 13"X9" baking dish, smooth out the surface with the back of a spoon, and set aside. (It doesn't have to be perfect.)
Mix together 2 cups of bisquick with water to make it a thickish (but not heavy) texture, which requires approximately 1 1/2 cups of water. Pour this mixture over the top of the baking dish's contents. Make certain there is enough room for the Bisquick to expand while baking, approximately two inches.
Bake for approximately 20 minutes, until the top is golden brown. Serve.
This recipes serves approximately 6 people.
Posted by Kelli Little at 06:59 AM