Monday, May 8, 2017

Homemade Chicken Pot Pie

About a month ago, Madison was out with her beau, and I texted her to let her know they could come have some Chicken Pot Pie for dinner.  She thought I meant a frozen Banquet Chicken Pot Pie so they treated themselves to some fast food instead.  When they came in the door, they were disappointed to learn that what I had been talking about my homemade version.

This is definitely a family favorite in our house and is usually gone within a 24 hour period.  Get ready for some yum!
Homemade Chicken Pot Pie

Filling
1/4 cup butter
1/2 cup chopped onions
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed cooked chicken
1 cup frozen peas and carrots, thawed

Topping
2 cups Bisquick
1 1/2 cups milk or buttermilk
1 stick butter

In a large saucepan, saute onion in butter until tender.  Add the flour, bouillon, Worcestershire sauce and basil.  Stir in the milk.  Bring to a boil.  Stir for 1-2 minutes until mixture begins to thicken.  Add chicken, peas and carrots.  Spoon into large greased baking dish.  Mix Bisquick, milk and butter together in a medium bowl for the topping until smooth.  Pour evenly over the chicken filling.  Bake at 375 degrees for 30-40 minutes or until topping is golden brown and filling is bubbling around the edges.



Enjoy, Andrea

No comments:

Post a Comment