One of my favorite foods in the whole world is chicken. My hubby gives me grief about it all the time, actually, albeit in an incredibly loving way. He was never much of a chicken eater until we got together, but I have him liking it a whole lot better now. Still, he doesn’t embrace it on the level I do.
I know that part of my love of chicken is that I love the taste, but it’s a lot more than that. It is just so incredibly versatile, and it is one of the less expensive meats out there. When you consider all that – and think about the pure joy involved in biting into a big juicy piece of perfectly fried chicken, is it any wonder that it is one of my favorite foods?
One of my favorite ways of cooking chicken is in a big pot pie. I don’t make mine in a pie, exactly. I make it with more of a biscuit crust, and I will confess that I use a fair amount of flexibility in how I cook it up. I use Jiffy Baking Mix for the crust (although I’ve used Bisquick before and in a pinch, I’ve used Jiffy Cornbread Muffin mix) but I don’t really follow the directions on the box. My pot pie is less of a recipe and more of an organic throwing together of ingredients.
But for you, dear readers, I will attempt to give you a least a semblance of a recipe. Just try not to adhere to things too tightly. Sometimes the best things happen when you just kind of free your mind and feel your way. That is definitely true when it comes to chicken pot pie.
This chicken pot pie is easy to prepare and has all the comfort and deliciousness you could want. From the tasty bites of chicken, veggies, and gravy to the soft and buttery crust, your biggest issue will be making sure you don’t overeat. I like to pair it with a nice Caesar salad on the side. Chicken Pot Pie Serves 12A warm and nurturing Chicken Pot Pie that will be sure to be a family favorite.
2 large boneless chicken breasts or equivalent amount of chicken meat
2 1/2 cups Jiffy Baking Mix (or Bisquick)
1 1/4 sticks of butter (NOT margarine)
2 to 3 cups milk
1 bag frozen mixed vegetables (or equivalent amount of vegetables of your choice)
1 can Cream of Mushroom soup
1 can Cream of Chicken soup (or Cream of Celery, if you prefer)
Cut chicken up in bite-size pieces and cook up in a skillet until done. (Fig. A)
When chicken is cooked, spread it out in the bottom of a 9 x 13 baking pan. (Fig. B)
Open the two cans of soup and mix them together in a small bowl, then pour soup over chicken in pan. (Fig. C)
Add vegetables (frozen from bag or chopped fresh – your choice) on top of chicken and gravy. (Fig. D)
In a large bowl, put approximately two cups of Jiffy or Bisquick Baking Mix. (Fig. E)
Melt one stick of butter and add it into the baking mix – stir until slightly blended. (Fig. F)
Add at least 2 cups of milk – up to 3 cups of milk, mixing it in well with a whisk, until batter is relatively thin and pour-able. (Fig. G)
Pour batter mix over chicken, gravy, and vegetables, spreading it as evenly as possible. (Fig. H)
Bake pot pie uncovered in a 350 degree oven until crust is golden brown – approximately 1 hour.
When crust is golden brown, use pastry brush to butter crust with the 1/4 stick of butter. (Fig. I)
Allow chicken pot pie to rest for 5 to 10 minutes before cutting. (Fig. J) While pot pie is resting, mix up a side salad or Caesar salad (I love the Dole Caesar salad kits) (Fig. K)
Serve and enjoy!
Very important to use butter instead of margarine for this recipe. Margarine, being primarily oil, completely ruins the crust. Believe me, I’ve tried!