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Prep Time: 10 Minutes Cook Time: 1 Minutes |
Ready In: 11 Minutes Servings: 8 |
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Quick and easy. I usually cook the chicken the nite before and allow it to cool. I nuke the soup, butter, broth together while chopping the chicken. Ingredients:
4 chicken breasts, cooked and chopped |
1 (10 3/4 ounce) can cream of celery soup |
1/4 cup butter |
1 1/2 cups chicken broth (can use bullion cube) |
1 (4 -5 ounce) can green peas, drained |
1 (4 -5 ounce) can carrots, drained |
1 1/2 cups bisquick |
1 1/2 cups milk |
Directions:
1. Place cooked chicken, peas and carrots in bottom of baking dish; melt margarine and add to soup and broth.
2. Mix well and pour over chicken and vegies.
3. Mix Bisquick and milk and pour over all.
4. I usually do this a while earlier, and let it sit.
5. I like it a little fluffier , and less like pie crust.
6. Bake 1 1/2 hour at 350°F.
7. Serves 6-8. ((I use the smaller cans of the peas and carrots, but you can also use the 14 oz. can of the combined peas and carrots. I've used whatever leftover cooked carrots I have on hand, and left over peas. The quantity of either is not that crucial. I also double the sauce if I'm in the mood for a saucier pot pie.)).
8. I also make this with fresh mushrooms and broccoli.
9. I either nuke the broccoli (frozen) or place it in the hot chicken broth to thaw and add it to the chicken at the bottom of dish.
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