Chicken Pot Pie is a favorite among favorites with my boys. It’s also the ultimate in comfort food during the cold winter months. So light a fire in the fireplace, poor some wine, and let’s get started:
¼ cup onions
¼ cup margarine
(heaping) 1/3 cup Bisquick
2 cups chicken broth
2/3 cup milk
3 to 4 cups diced and cooked chicken
1 tablespoon Worcestershire Sauce
2 chopped carrots
1 cup frozen corn
1 teaspoon Natures Seasons
1 tablespoon dried parsley
¼ teaspoon pepper
For the crust:
2 cups Bisquick
2 tablespoons butter, softened
1/3 cup milk
First things first, dice up your chicken into lovely bite size pieces.
Poor a drizzle of Olive Oil into a pan
Add your chicken, and cook until no longer pink.
While the chicken is cooking, dice up your onion
And cook it in ¼ cup margarine, until clear and tender
When the chicken is nice and opaque, season it with a little McCormick Nature Seasons, and set aside.
Mix up your water and bouillon. I love the Orrington Farms broth base that I bought at Target. It’s not quite clear, more of a creamy broth. So yummy. Alternatively, you can use a full can of chicken broth.
Pour the broth, milk, Worcestershire Sauce, and a heaping 1/3 cup of Bisquick into the same pan that you used to cook your chicken in, and whisk it until it comes together. The Bisquick will leave some small lumps in the broth but that’s ok, because they break apart later on.
Chop your carrots into coins
And then throw it all in the pan with the broth: The chicken, carrots, corn, cooked onions, Nature Seasons, Parsley and pepper
Stir it all together real good and put a lid on it and let it cook for 45 minutes over very low heat, so the carrots can soften and it all comes together. Stir every once in a while.
When your 45 minutes are almost up, it’s time to make the crust. Mix together 2 cups Bisquick, 2 tablespoons softened butter and 1/3 cup milk.
I use my pastry cutter to cut the butter in and get it all mixed together. Then just stick your hands in it and form it into a ball. Roll it out, using extra Bisquick to dust the surface of your counter and your rolling pin so the dough doesn’t stick.
Make it all pretty and cover your pot pie mixture that you poured into a casserole dish.
Bake at 400 degrees for 20-25 minutes, until the crust is browned and lovely.
Scoop some out and enjoy!!