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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

"Hurry Up" Chicken Pot Pie Recipe

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This recipe for "Hurry Up" Chicken Pot Pie is from Judy's friends and family heirloom cook book, 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:  
2 c. Cooked chicken
1 tbsp. olive oil
2 Cloves garlic, crushed and diced
1 Shallot, diced
3 Carrots, sliced thin
1 Celery stalk, sliced thin
1/4 - 1/2 c. Frozen peas
1 - 10 1/2 oz. canned creamed of chicken soup
1 c. Chicken stock
salt and pepper
1 1/2 c. Instant biscuit mix
1 c. Milk
1 Stick butter, melted
Directions:
Directions:
Preheat oven to 350º.

Add olive oil and one pad of butter to fry pan and saute carrots, celery, shallot and garlic until soft. Season with salt and pepper. In Casserole dish, mix soup, broth, peas and sautéed vegetables; add chicken.

Mix biscuit mix and milk together, spoon on top. Add melted butter on top of biscuit mix. Bake for 30 - 40 minutes.
Number Of Servings:
Number Of Servings:
4 - 6
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
I have also used a store-bought rotisserie chicken or leftover Thanksgiving turkey.

 

 

 

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