"After all the trouble you go to, you get about as much actual "food" out of eating an artichoke as you would from licking 30 or 40 postage stamps."--Miss Piggy

Nana Suplick's Chicken Pot Pie Recipe

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This recipe for Nana Suplick's Chicken Pot Pie, by , is from The Speir Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Christine Keyes Suplick
Added: Wednesday, June 1, 2005

Category:
Category:

Ingredients:  
Ingredients:  
1 box Bisquick mix
3 cups chicken stock,divided
2 1/3 cups cubed red potato
1 cup sliced carrot
2 tsp butter or margarine
1/2 cup shallots or onion, chopped
1/2 cup all purpose flour
2 cups diced cooked chicken
1 cup frozed petite peas
3/4 tsp salt
1/4 tsp dried thyme
Dash of black pepper
Cooking spray
2 tsp. low fat milk

Directions:
Directions:
FILLING:Bring 2.5 cups chicken stock to a boil in medium saucepan. Add potato and carrot. Cook 2 min. Drain mixture in colander over a bowl, reserving liquid. Melt butter in large nonstick skillet over medium heat. Add onions/shallots, cook 3 min. Lightly spoon 1.5 c. flour in measuring cup. Combine 1.5 cup flour and 1.5 cup chicken stock; stir with whisk. Add to skillet. Stir in potato mixture, reserved cooking liquid, chicken, peas, 3/4 tsp salt, thyme, and pepper. Cook 10 min. Remove from heat, cool slightly. Spoon chicken mixture into a 1 1/2 quart casserole coated with cooking spray.
CRUST: Follow directions on box. Trim edges with knife.

Bake at 400F for 45 min until top is slightly browned. Let stand 10 min.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30-40 min
Personal Notes:
Personal Notes:
This dish is superb choice for leftovers - even better reheated the 2nd day!

 

 

 

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