Creamy Chicken Pot Pie
By
Felix Rubert III
@frocketman
1
I usually make this in the colder months, around the holidays. Not only is it a good way to use leftovers, but baking warms up the house and the smell is great. The family loves it. I have used chicken, turkey, and even ham...yes, I tend to be adventurous. Pot roast works well also. Of course, there are some ingredients that some of you may decide to leave out, by all means, make it the way that suits your taste! I will admit that I have used variations on this recipe, but the main ingredients are the same...meat, vegetables, crust. Enjoy!
Ingredients
- 3 c
- chopped chicken (cooked)
- 8 oz
- cream cheese
- 16 oz
- mixed vegetables, frozen
- 1/2 c
- chicken broth
- 1/2 tsp
- garlic salt
- 1
- egg
- 1/2 c
- milk
- 1 c
- all purpose baking mix
How to Make Creamy Chicken Pot Pie
- 1HEAT oven to 400°F.
Roll crust onto pie pan. - 2COOK cream cheese and broth in large saucepan on low heat until cream cheese is completely melted and mixture is well blended, stirring frequently with whisk. Stir in chicken, vegetables and garlic salt.
- 3SPOON into 9-inch pie plate. Beat egg and milk in medium bowl with whisk until well blended; stir in baking mix just until moistened. Spoon over chicken mixture. Place pie pan on baking sheet.
- 4BAKE 25 to 30 min. or until golden brown.
