Chicken Pot Pie Is Comfort Food!

I promised in my last blog that I would post the recipe for the parmesan potato wedges and I will do that tomorrow night.   Tonight I am posting my chicken pot pie recipe especially for my friend Robert.  On Saturday I made chicken pot pie, brussels sprouts with bacon and onions, fried apples, pecan pie and pumpkin pie.  I posted on Facebook that I was making these for dinner and Robert sent me a message and asked if chicken pot pie was hard to make.  I told him it is not really hard (and so good) and told him I would post the recipe.  I decided to do it today so he didn't have to wait.   This is a rich, creamy recipe filled with lots of goodness - tender  chicken, potatoes, carrots, onions, green peas, gravy and pie crust.  I mean, what could be better?  Is your mouth watering yet?

This is a meal our children loved.  Mom loved it too because it is pretty much a one dish meal.  You can add a salad if you want, but you get your protein and vegetables all in one dish with the added deliciousness of gravy and pie crust.  Yum!  This is the way I make mine - you can add your own tweaks if there is something you don't like or prefer a different vegetable.  Anyway you do it will be good!  You could also make it in individual dishes, but this is the easy way and you know that is one of my favorite words!

Ingredients:

3 boneless, skinless chicken breasts (I get mine at Aldi's)
4/5 medium potatoes, peeled and cut in 1 inch pieces
3/4 large carrots, peeled and cut in 1 inch medallions
6 ounces of pearl onions (got mine at Trader Joe's already peeled)
1 rib celery, cut in very small pieces
1 cup frozen green peas
salt, black pepper, thyme
1 can cream of chicken soup
1 can cream of mushroom soup
1 soup can milk

Crust:

2 cups Bisquick
enough milk to moisten Bisquick, approximately 1/3 cup

Cook chicken breasts in salted water until done.  Remove chicken from water and let cool.  Peel potatoes and carrots and cut in approximately 1 inch pieces.  Slice celery rib in half and cut in very small pieces.  Add potatoes, carrots, celery, and onions to pan and cover with water.  Add salt.  Cook just until potatoes and carrots are  beginning to soften.  Remove pan from stove and drain water.  Place vegetables in a bowl.  Add 1 can cream of chicken soup, 1 can cream of mushroom soup, 1 soup can milk to pan.  Put on stove and heat through, stirring until mixed together.  Remove from heat.

Cut cooked chicken into 1 inch pieces.  Place in bottom of 9 x 13 casserole.  Pour cooked vegetables over tops of chicken.  Add 1 cup frozen peas and carefully stir vegetables and chicken all together.  Pour soup mixture over vegetables/chicken mixture.  Cover with fresh cracked black pepper and a sprinkling of thyme.

Mix enough milk in Bisquick to blend so that all is moistened.  Place Bisquick on wax paper, sprinkle some dry Bisquick over dough and roll out like pie crust, very thin.  (If you prefer, you can make a regular pie crust.)  Place the rolled out dough over the mixture in the casserole leaving the edges open so steam can vent while baking in oven.  Place the casserole in a 350 oven and bake until crust is brown and casserole is bubbly.  Serve and eat!  Yummmmmmy!

Chicken pot pie is one of the real comfort foods.  This also reheats well for a "left over meal".  Good?  You bet!  Hope you give it a try.  The rich, creamy goodness of this pie will convince you to make it again and again.  And Robert, I hope you give this recipe a try.  Enjoy!

Everyday Donna

Things to Remember:

We'd eat chicken pie, country ham, home made butter on the bread
But the best darned thing about Grandma's house was the great big feather bed!
John Denver
Grandma's Feather Bed