chicken pot pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Yield: 6
Cuisine: Southern
Ingredients: 6 - chicken thighs; 2 cup(s) stock from chicken; 2 can(s) 20 oz, cream of chicken soup; 2 cup(s) baking mix; 1 teaspoon(s) pepper; 1 stick(s) butter, melted; 1 1/2 cup(s) buttermilk, well shaken,; 1 can(s) mixed vegetables, well drained

(1 RATING)

45 Pinches

Patty Sandifer Baskin

Walterboro, SC

Updated on Jun 6, 2013

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

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prep time 20 Min

cook time 50 Min

method Bake

yield 6 serving(s)

Ingredients

6 - chicken thighs
2 cups stock from chicken
2 cans 20 oz, cream of chicken soup
2 cups baking mix
1 teaspoon pepper
1 stick butter, melted
1 1/2 cups buttermilk, well shaken,
1 can mixed vegetables, well drained

How To Make chicken pot pie

Step 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

Step 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.
Step 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!!
Step 4

Bake until crust is browned and the filling is bubbly, about 45 minutes.
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