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Easy Chicken Pot Pie

Saturday, September 26th, 2015

As the weather turns cooler, I begin to think of “comfort food”.  To me, comfort food is any dish that is not only warm and delicious, but also comforting in that it is easy to prepare, as well.  This recipe is derived from one I used for years that used a can of cream of chicken soup paired with chicken broth to create a creamy base for its main ingredients – chicken, peas and carrots.  As I have become more aware of “flavor-enhancing additives” that are disguised in the ingredient lists of condensed soups, I have used a bit of “kitchen experimentation” to find new ingredient combinations that allow me to prepare some of my favorite dishes…without “unpronounceable” ingredients.  One of my discoveries was the addition of fresh or frozen corn to my chicken pot pie.  The starchiness of the corn, when paired with added chicken cooking stock, creates a base for the potpie that not only adds to the overall flavor, but actually enhances the texture of the crust, as well.

This recipe is one of my husband’s favorites and is easily prepared to share with neighbors…sick friends….or sleepless new parents.  No need to wait for a special occasion.  The warm “deliciousness” of this pot pie will make even a rainy night supper seem special.  Enjoy!


Easy Chicken Pot Pie

white and dark meat from 1 whole herb-roasted rotisserie chicken
2 cups frozen green peas
2 cups fresh or frozen corn kernels
3 carrots, washed, peeled and thinly sliced
2 cups no-salt-added chicken cooking stock
1 cup Bisquick (gluten-free Bisquick can also be used)
1 cup buttermilk (or 1 tablespoon vinegar and milk to make one cup liquid)
½ stick butter, melted
¼ teaspoon of black pepper
½ teaspoon of salt

Coat a 13×9 inch baking dish with cooking spray.
Cut the chicken into small chunks and spread the chicken evenly in the prepared baking dish.
Place the peas and corn in a microwave safe dish and microwave on high until the vegetables are lightly cooked and their texture is crisp…not soft. Drain the vegetable mixture and spread evenly over the chicken in the baking dish.
Place the sliced carrots in the microwave safe dish and microwave on high until the carrots are “fork-tender”. Drain the carrots and spread evenly over the chicken and other vegetables in the baking dish.
Heat the chicken cooking stock in a sauce pan until it bubbles and then pour it over the chicken/vegetable mixture.
In another bowl, combine the melted butter, pepper, salt, Bisquick and buttermilk. Mix thoroughly with a fork or whisk to form a rather thick batter. Spoon batter evenly over the ingredients in the pan.

Bake at 425 degrees for 30 to 35 minutes or until crust is golden and liquid surrounding the crust is bubbling. Allow to cool for 10 minutes before serving.

Makes 5 – 6 servings


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2 Responses to “Easy Chicken Pot Pie”

  1. Carolyn Barr Says:

    The chicken pot pie was delicious! Thanks for the recipe.

  2. admin Says:

    Thanks so much, Carolyn. Glad you enjoyed it.