Friday, November 20, 2015
Cooking From the Internet
This did not post in the format that it was typed in! Sorry it runs all together.... Chicken Pot Pie 2 boneless, skinless chicken breasts 1 cup celery, chopped 1 small onion, chopped 3 or 4 medium sized carrots, chopped 3 or 4 medium potatoes, peeled and chopped 1/4 teaspoon pepper 1/2 teaspoon minced garlic 1/2 teaspoon salt 4 tablespoons butter or margarine 1 (15 ounce) can mixed vegetables or veg-all, drained 1 (10 3/4 ounce) can cream of chicken soup, undiluted 3/4 cup chicken broth 1/2 teaspoon ground thyme Topping: 1 cup original bisquick 1/2 cup evaporated milk 1 egg Cut chicken breasts into bite-sized pieces. Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked. While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender. Remove casserole from microwave and add cooked chicken, onions, and celery to carrots and potatoes .Pour in mixed vegetables. In a bowl combine the chicken soup and chicken broth and thyme and whisk together. Pour over casserole and mix with a spoon. In a separate bowl mix the Bisquick, evaporated milk, and egg. Whisk well. Pour over vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30 – 40 minutes until golden brown on top. Makes 6 to 8 servings. Enjoy! Note: You can make this with ham, hamburger, and beef, too. I had everything except potatoes and canned mixed veggies. I used some leftover rice and some frozen broccoli and cauliflower.