On the very first day of class, the girls flipped through several cookbooks to find things they wanted to learn how to make. Their very first choice was this Chicken Pot Pie. It was easy and tasted great. We made a few changes from the original recipe, but they were (in my opinion) for the better.
- 1 (3 lb.) chicken – we actually used boneless skinless chicken breasts
- 1 (16 oz.) package mixed veggies – we used fresh carrots, frozen peas, some diced potatoes, and some diced onion… because we had those things for other recipes
- 1 cup chicken broth
- 1 can cream of chicken soup
- 1/2 cup of oleo, melted
- 1 cup bisquick
- 1 cup milk
Stew the chicken until done. Remove bones and cut into bite-sized pieces. We cut the chicken breasts into bite-sized pieces and then cooked them with salt, pepper, and garlic powder.
Put into a 9×13 inch pan. Add vegetables, broth, and soup. Mix together the oleo, bisquick, and milk. Pour over the chicken and veggie mixture. Bake at 350 for an hour.