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"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Chicken Pot Pie Recipe

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This recipe for Chicken Pot Pie is from The Wright Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 (10 3/4 oz.) can cream of potato soup
1 (10 3/4 oz.) can cream of chicken soup
2 (15 oz.) cans mixed veggies, drained
2 cups cooked, diced chicken
1/2 tsp. sage or thyme
1/2 cup milk
Directions:
Directions:
For a super easy top only biscuit crust:
1/2 cup milk
1 egg
1 cup Bisquick Baking mix
Mix these and pour over chicken mixture. Bake at 400º for 30 min. or until golden.

I prefer to use Janene Greener's "Easy Pie Crust" recipe. Bake at 375º for 40 min. Or you could, of course, use a refrigerated pie crust.
Personal Notes:
Personal Notes:
This is a favorite at my house! I got the recipe off a Bisquick box, so I used to use the Bisquick topping. But my hubby got us convinced that it was so good with the pie crust, so that is how we do it now. Also, I have graduated to not using the canned stuff as much for the filling. I often cook my own carrots, potatoes, and beans. Still have to open cans to put green beans, corn, and peas in it, though. We also have it with gr. beef fairly often as well.

 

 

 

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