Monday, September 26, 2011

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. 
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. 
3 cups Bisquick Baking Mix

1 cup sour cream
(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)



  1. Dearest Karen,
    Thank you so much for showing us this yummy recipe. That will be one that I soon make in 2013!
    Hugs to you sweet lady,

  2. That looks so yummy! Thank you for the link to this delicious recipe. I can't wait to try it.


Thank you for stopping by! Your comments are important to me and are very much appreciated. xx Karen

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