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Easy Chicken Pot Pie Recipe

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This recipe for Easy Chicken Pot Pie, by , is from The Extended Hargrove Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.


Added: Wednesday, August 9, 2006


1/4 cup (1/2 stick) margarine or butter
1/4 cup Bisquick® baking mix
2 tablespoons chopped onion
1/8 teaspoon pepper
1 1/4 cups chicken broth
1 cup frozen mixed vegetables
11/2 cups cut-up cooked chicken
1/2 cup Bisquick® baking mix
1/3 cup milk
1 tablespoon margarine or butter, melted

Bottom Crust:
2 tablespoons firm margarine or butter
1 cup Bisquick® baking mix
2 tablespoons milk

Heat oven to 400°. Prepare Bottom Crust. Heat margarine in 2-quart saucepan until melted. Stir in 1/4 cup baking mix, the onion and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and vegetables. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken; heat through.
Pour chicken mixture into crust. Mix remaining ingredients until smooth. Pour evenly over chicken mixture; spread gently to edge.
Bake about 25 minutes or until golden brown. Let stand 10 minutes before serving.

Bottom Crust:
Cut margarine into baking mix until mixture resembles fine crumbs. Stir in milk until mixture begins to form a ball and cleans side of bowl. Pat on bottom and up to rim of ungreased pie plate, 9 x 1 1/4 inches. Bake 5 minutes.




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