Chicken Pot Pie - Recipe

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CHICKEN POT PIE

4 chicken breasts or whole fryer
1 onion, chopped
1 stalk celery, chopped
1 tbsp. parsley
1-2 carrots, sliced
1-2 potatoes, cubed
1/2 tsp. poultry seasoning
1 can cream of chicken soup
Salt and pepper to taste

TOPPING:

2 c. Bisquick
2/3 c. milk

Cook chicken in about 1 cup water in pressure cooker or stock pot until tender and meat falls off the bones. Bone chicken, discard bones. Reserve broth.

Cook onions, celery, carrots and potatoes in broth just until tender in a covered pot. Add chicken, seasonings and chicken soup to vegetables. Heat and stir. Put mixture into a casserole dish with at least 2 inches left at the top of the dish.

Mix up Bisquick dough. Spoon mixture onto the top of the chicken mixture, covering the entire top. Bake at 425 degrees for 10-15 minutes, or until the biscuit dough seems cooked all the way through. Lift the middle biscuit a little to check for doneness. 6 servings.

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recipe reviews
Chicken Pot Pie

· Nov 13 · #11672

Mary Clough says:

I cooked the chicken breasts in 2 cups of water w/a chicken cube (on stove-do not have a pressure cooker), added 1 cup of frozen peas (for color) and added 1 can of cream of celery soup. Used season salt (25% less sodium), garlic powder and quite a bit of pepper (we like pepper). Had to run an errand so I put everything in the fridge. When I returned, I cooked it @ 375°F for about 1 hour (covered). Added Bisquick mixture (@ 400°F)(uncovered) for about 15 minutes/or when it starts to brown. This recipe takes time (my way) but it is SO worth it. My family loved it. DELICIOUS!

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