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Nana Suplick's Chicken Pot Pie Recipe

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This recipe for Nana Suplick's Chicken Pot Pie is from The Speir Family Cookbook Project, 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 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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