I have never been a big fan of pot pies. As a matter of fact, up until a few years ago I had only eaten chicken pot pie once in my life. I hated the cubes of chicken in store bought pot pies. One day my co-worker told me about Marie Callender's© pot pies. I decided to give them a try, and I loved them! They actually had real chicken. Recently I started experimenting with making my own chicken pot pies. I used a recipe that I found in Better Homes and Gardens as a guide.
Hearty Chicken Pot Pie
Ingredients:
1 - 16 oz bag of mixed vegetables (I love broccoli and hate peas, so I rarely ever find all the veggies I want in one bag)
1 - Cut up Cooked Chicken (I usually buy a rotisserie chicken that's already cooked and take the meat off the bone)
1 - Can of Cream of Chicken soup
1 - Can Original Bisquick® mix
1/2 - Cup Milk
1 - Egg
Directions
Heat oven to 400 degrees.
Mix vegetables, chicken and soup in ungreased 2-quart casserole dish.
Stir the remaining ingredients in small bowl with a fork until blended. Pour into casserole.
Bake 30 minutes or until golden brown.
I have tried different variations of this recipes. I tried using canned biscuits once, but had too much bread once they rose. I have also used store bought pie crusts. I prefer the flavor of the Bisquick® mix to the pie crusts.
Nutrition Facts (Hearty Chicken Pot Pie) based on using the original ingredients
Per serving: 225 kcal cal., 9 g fat (3 g sat. fat, 60 mg chol., 710 mg sodium, 27 g carb., 4 g fiber
Percent Daily Values are based on a 2,000 calorie diet
This recipe was adapted from a recipe that I got out of Better Homes and Gardens and can be found at http://www.bhg.com/recipe/hearty-chicken-pot-pie/.
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