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chicken pot pie

(1 rating)
pattycake723 avatar
Recipe by
Patty Sandifer Baskin
@pattycake723
Walterboro, SC

This is my tweak/adaptation of Trisha Yearwoods Chicken Pie. In hers, she doesn't put vegetables nor does she use Bisquick.

►
(1 rating)
yield 6 serving(s)
prep time 20 Min
cook time 50 Min
method Bake

Ingredients For chicken pot pie

  • 6
    chicken thighs
  • 2 c
    stock from chicken
  • 2 can
    20 oz, cream of chicken soup
  • 2 c
    baking mix
  • 1 tsp
    pepper
  • 1 stick
    butter, melted
  • 1 1/2 c
    buttermilk, well shaken,
  • 1 can
    mixed vegetables, well drained

How To Make chicken pot pie

  • 1
    Put the chicken in a pot, add some salt and pepper and/or other seasonings to your liking. Cover with water. Remove chicken from pot, reserving stock made and place in bowl in refrigerator to cool. When chicken is cool, debone and chop up chicken
  • 2
    Preheat oven to 425. Put the chicken and vegetables (combined) in a 13x9 baking dish. Combine the stock and soup in a saucepan and bring to a boil. Pour the broth mixture over the chicken.
  • 3
    In a separate bowl, mix the baking mix with the pepper. Stir in the melted butter and the buttermilk Pour this over the chicken and vegetable mixture and smooth over the top; DO NOT STIR!!
  • 4
    Bake until crust is browned and the filling is bubbly, about 45 minutes.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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