Large Chicken Pot Pie With Bisquick Crust |
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Prep Time: 25 Minutes Cook Time: 60 Minutes |
Ready In: 85 Minutes Servings: 12 |
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A bit time consuming but worth the effort. True comfort food. Ingredients:
2 -3 stalks celery, chopped |
1 onion, chopped |
1 (4 lb) broiler-fryer chickens |
1/2 cup butter (1 stick) or 1/2 cup margarine, melted (1 stick) |
2 (16 ounce) cans veg-all (drained) |
1 1/2 cups chicken broth (reserved from boiling the chicken) |
1 (10 3/4 ounce) can cream of potato soup (undiluted) or 1 (10 3/4 ounce) can cream of celery soup (undiluted) |
salt, to taste |
1/4 teaspoon pepper |
cayenne pepper, to taste (optional) |
1 1/2 cups bisquick |
1/2 cup mayonnaise |
1 1/2 cups milk |
Directions:
1. Preheat the oven to 350°F.
2. Spay a skillet with non-stick spray, and sauté onion and celery with a little salt and pepper, over medium high heat.
3. Boil chicken in a deep pot with celery and onions.
4. When chicken has cooled enough, remove skin, debone, and chop; reserve the broth from boiling the chicken.
5. Mix milk, bisquick, and mayo (mixture will be runny); set aside.
6. Pour melted butter into a 3x15x10-inch foil baking pan; set aside.
7. Mix chicken, vegetables, reserved broth, cream of potato, salt, and pepper, and pour mixture over melted butter in baking pan.
8. Pour bisquick mixture over chicken mixture.
9. Bake, uncovered, until golden brown (aprox 1 hour).
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