Tuesday, July 24, 2007

Chicken Pot Pie

Serves: 4

1 boneless, skinless chicken breast, cooked
2 large carrots, sliced
2 stalks of celery, sliced
1 medium potato, cubed
1/4 t. garlic powder
1 can (10.75 oz.) condensed cream of chicken soup
1 cup baking mix (Bisquick or the like)
1/2 c. milk
1 egg

Steam carrots, celery and potatoes sprinkled with garlic powder for 10 minutes. Cube or shred chicken breast. Mix vegetables, chicken and soup in an ungreased 2-quart casserole dish. Stir Bisquick, milk and egg together until blended. Pour over chicken mixture. Bake uncovered at 400 degrees for 25-30 minutes or until crust is golden brown.

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Tips: You can put any vegetables you like in this pot pie. Frozen vegetables can be used if they are thawed. Fresh vegetables should be slightly steamed so they are soft in your pot pie. Canned chicken can also be used. I also shared this recipe at Grocery Cart Challenge's Recipe Swap.

Recipe adapted from Betty Crocker's Bisquick Cookbook


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