CHICKEN POT PIE

https://twentypearls94.wordpress.com/2013/04/28/313/

This Chicken and Biscuit Bake is, basically, a cross between chicken and dumplings and a pot pie. In any case, it’s fabulously good and comes together in a convenient casserole! 

Everyone loved it!

Update: If using a 9x13 I like to use 4 cups chicken, double the veggies, dissolve the bouillon cubes in water.  So, so easy and yummy!

3 cups (approx.) of cooked, shredded chicken (I used 2 breasts for this)
1 1/2 cups chicken stock or broth
1/4 cup (half of a stick) butter, melted
2 cups Bisquick
1 1/2 cups milk
1 can cream of chicken soup
1 1/2 cups frozen mixed veggies (allow to thaw for about 30 minutes before adding to recipe)
3 chicken bouillon cubes
Pepper

Directions:

Preheat oven to 350 degrees.

Warm chicken stock in a small sauce pan and add in the bouillon cubes to dissolve. Keep warm until ready to use.

Lightly coat with non-stick spray a 9 x 13 casserole dish or large, round casserole dish. Pour in the melted butter.

Layer the shredded chicken on top of the butter.

Sprinkle on the veggies.

In a small mixing bowl, combine the milk and Bisquick. (It’s okay if there are a few lumps remaining.)

Pour over the chicken and vegetables. DO NOT MIX!

Sprinkle on a little black pepper, if desired.

Combine the cream of chicken soup with the warmed stock in a small mixing bowl.

Once blended, slowly pour over the Bisquick layer. Again, DO NOT MIX!

(Yes, it’ll looks like a big, soupy mess. Trust me … this is what it’s supposed to look like!)

If using a 9 x 13 pan, bake for 40 – 45 minutes or until casserole is set and top is brown and bubbly. 

Remove from oven and allow to rest for 5 minutes. Serve and enjoy!

CHICKEN POT PIE
This comes from the 1st McCleve cookbook pg 47.  We have made it lots and lots.  So good.  This is what I always think of making when I have an extra pie crust on hand.  But I have found if doing a pie crust cook for about 5 minutes before putting in the mixture.  I had a note that I usually double everything except for the butter.

2 T onion
3 T margarine
2 T flour
1 chicken bouillion cube (broken up)
1/4 tsp salt & pepper
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3/4 c milk
1/3 c water
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1 1/4 c cooked chicken (2 can cooked works as well)
1/2-3/4 c cooked vegetables 
1 T snip parsley (optional)
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small can of bisuits

Preheat oven to 400.  Saute onion in margarine.  Blend in flour until smooth.  Add bouillion cube and add salt and pepper.  Add milk and water.  Cook and stir until bubbly.  Add chicken, vegetables and parsley.  Stir.  Pour into small casserole dish or loaf pan.  Then place biscuits on top.  Arrange how you want. (by cutting biscuits in fourths, it is easier to arrange)  Bake at 400 for 10-12 minutes or until biscuits are done.