Chicken Pot Pie

Name: Chicken Pot Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Yield: 6
Cuisine: Southern
Ingredients: 6 chicken thighs; 2 c stock from chicken; 2 can(s) 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(s) mixed vegetables, well drained

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By Patty Sandifer Baskin
@pattycake723

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

Rating:

★★★★★ 1 vote5

Comments:

1 Comment

Serves:

Prep:

20 Min

Cook:

50 Min

Method:

Bake

Ingredients

6

chicken thighs
2 c

stock from chicken
2 can(s)

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(s)

mixed vegetables, well drained
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How to Make Chicken Pot Pie

Step-by-Step

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

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