Wednesday, July 28, 2010

Improved Chicken Pot Pie

The Mission:
To flavor up the original Chicken Pot Pie recipe so it wasn't so bland. Since it's an easy dish to throw together, I wanted to have another "in a hurry" meal to add to my menu regime, but was disappointed with my first batch. Adding spices and cheese really flavored up the pie and made it into a dish worth making more often.

The Ingredients:
  • 3 chicken breasts - cubed
  • canola or olive oil
  • salt - to taste
  • pepper - to taste
  • paprika - to taste
  • 2 cans cream of chicken soup
  • 1/2 cup (or so) milk
  • 2 (or more) cups frozen mixed veggies
  • 1/2 cup (or so) shredded cheese

For the crust:

  • 2 cups Bisquick
  • 2 eggs
  • 1 cup milk
  • The Instructions:
  • Preheat oven to 350*F. In a large skillet, heat the oil and toss in the chicken and as much salt, pepper, and paprika as you want. Cook and stir until chicken is no longer pink. As the chicken browns, mix the two cans of soup, 1/2 cup of milk, frozen veggies and cheese together in a 9 x 13 inch baking pan. (You can add more salt and pepper to the mix if you'd like). Stir in the cooked chicken and spread mixture evenly in the pan. In a medium bowl whisk together the Bisquick, eggs, and 1 cup of milk. Pour onto chicken mixture and smooth with a spatula so the mixture is covered. Bake uncovered for 30-45 minutes and serve hot. *If your "pie" is very full, you might want to place a cookie sheet under the baking dish to catch any drips that might occur when chicken mixture bubbles over.

The Results:

Much, much better! This pot pie had a lot of flavor and was definitely not bland. I was very pleased with how it turned out and my husband practically licked his plate clean - haha. Adding the cheese and the spices really perked up the flavor but didn't take away from the simplicity and ease of this comfort-food recipe.

The Reviews:

This was definitely a hit with my husband! I'm sure he'll be requesting this recipe a lot in the future - especially once the weather turns colder. It also has the added benefit of freezing quite nicely - which is why I make such a huge pan for the two of us. By the time he has seconds for dinner, and scoops a big serving into his lunch container I still have at least 2 servings to freeze for later.

1 comment:

Reka Stormborn said...

I might have to try that one. Looks yummy.