Chicken Pot Pie

We had our first Autumn storm this week. 

Wild blustery wind. Plenty of rain. Dropping temperatures.

A dusting of snow. 

 Hubby still has a huge pile of firewood that needs to be stacked. 

Leaves need raking. Fall bulbs still need to be planted.

 All this cold weather and activity leaves you hungry

 for something to stick to your ribs.

 This recipe will satisfy that with its golden, tender crust,

steaming hot chicken and vegetables in a thick, creamy sauce. 

You can serve this as a complete meal and it's also 

a great make ahead recipe for serving a crowd.

 Everyone loves its old fashioned goodness. 

This is an easy version that can be whipped up in no time 

with just a little bit of pre-cooking involved that can be done ahead of time.

Chicken Pot Pie

Serves 8

Bake at 400 degrees for 30 minutes. 

**

Filling

4 frozen, boneless, chicken breasts

or 6-8 frozen, boneless chicken tenders. 

6-8 medium sized russet potatoes. 

1 small package frozen peas and carrots

or your favorite mixed, frozen cut vegetables. 

2 large cans (22.6 oz) Cream of Chicken

or Cream of Mushroom condensed soup, undiluted. 

**

Crust

3 cups Bisquick Baking Mix

1 cup sour cream

**

Preparation

(This step can be done up to a day ahead)

*Place frozen chicken breasts or tenders in large pot

with enough water to cover. 

Bring to a boil, remove from heat and cover. 

Let 'poach' for 1 hour, then shred or cut into small pieces.

*Meanwhile, wash and cut potatoes in half

and cook in boiling water just until easily pierced with a fork. 

Don't overcook. 

Let cool, peel and cut into bite sized pieces. 

 Place cut up cooked chicken, potatoes, and frozen veggies

in large (8"x 13") baking pan. Pour undiluted Cream of Chicken

or Cream of Mushroom Condensed soup over all and gently mix together. 

Season with salt and pepper, if desired. 

Prepare Crust

In large mixing bowl, combine Bisquick and sour cream

until soft dough forms. 

On floured (or Bisquick) covered surface, knead dough a few times

until no longer sticky. Form into flattened disk

and with floured rolling pin, roll out dough into rectangle 

slightly larger than baking pan. 

Roll onto rolling pin, then transfer to top of chicken mixture. 

Pinch edges. 

Cut slits to release steam. 

Cover edges with strips of aluminum foil to prevent 

excess browning. 

Bake @ 400 degrees for 30 - 40 minutes, 

or until filling is bubbly and hot. 

(Remove foil the last 10 minutes)

Enjoy! 

xoxo