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Other Recipes by Basil

Chicken Pot Pie

Submitted by Basil on Mar 4, 2008, 10:47 AM

4 boneless skinless chicken breasts
1 large can Veg-All
2 cans cream of chicken soup
4 cans milk
2 sticks butter
4 cups Bisquick

1. Cut chicken into one inch cubes. Place in microwaveable dish and cover chicken pieces with water. Cover the dish with saran wrap and leave a corner open for venting. Microwave on high for ten minutes or until chicken is done.

2. Drain chicken and put it in a layer on the bottom of an ungreased casserole dish. Drain Veg-All and pour over top of the chicken.

3. Mix soups and 2 cups milk in a pot over low heat and stir with a whisk. Pour over vegetables.

4. In same pot, melt butter and then mix in remaining milk. Stir in Bisquick until smooth.

5. Pour Bisquick mix on top of soup mixture. Bake at 350 for one hour.

As you may be able to tell from the picture, I changed the quantities some. I felt that more chicken needed to be added. And, the Bisquick quantity had to be doubled since the original was too runny. But, once I fixed it, everything turned out quite well.

Chicken Pot Pie - recipe photo #1

Ingredients

Chicken Pot Pie - recipe photo #2

Cutting the chicken

Chicken Pot Pie - recipe photo #3

Putting water over the chicken

Chicken Pot Pie - recipe photo #4

Chicken all covered and ready to go in the microwave

Chicken Pot Pie - recipe photo #5

Draining the chicken after it comes out of the microwave

Chicken Pot Pie - recipe photo #6

Pouring the Veg-All over the chicken

Chicken Pot Pie - recipe photo #7

Pouring the soup into the pot

Chicken Pot Pie - recipe photo #8

Adding milk to the soup

Chicken Pot Pie - recipe photo #9

Mixing the milk and soup together-this is best done w/ a whisk, but I only have non stick pans. You can't use metal utensils w/ non stick pans, so I used a spoon instead

Chicken Pot Pie - recipe photo #10

Melting the butter

Chicken Pot Pie - recipe photo #11

All set for going into the oven

Chicken Pot Pie - recipe photo #12

Let's Eat!


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