Sunday, August 14, 2011

Chicken Pot Pie Recipe 2

This is the second recipe for Chicken Pot Pie I found. I will be using the topping from the first one (with the herbal additions found in this one) and using this filling as the starting point for the filling I will make. I found this version here:

Chicken Pot Pie II with Bisquick topping

1/3 cup butter, melted
1/2 cup Bisquick
1/3 cup onion, chopped
1/4 teaspoon pepper
1/8 teaspoon thyme
1/2 cub chicken broth
2/3 cup milk
1 3/4 cup chicken, cooked, and diced or torn
10 oz. pkg. frozen peas and carrots

How to make it

In a saucepan, combine butter, Bisquick, onion, pepper and thyme; bring to a boil. Stir in the chicken broth and milk. Bring to a boil again, stirring constantly. Boil for 1 minute. Add in the chicken and frozen vegetables. Mix thoroughly and take pan off of the heat.
Pour mixture into a 9-inch square baking dish. Make topping and place over pie. Bake 45 minutes or until crust is a light, golden brown.
1 1/2 cup Bisquick
3 tablespoons hot water
3 tablespoons butter, softened
Mix together all ingredients and form into a ball. Roll out dough and place over pot pie mixture.

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