chicken pot pie made easy

Name: Chicken Pot Pie Made Easy
Cook time: 50 min
Yield: 10
Cuisine: American
Ingredients: 1 - plain rotisserie chicken, meat removed and cut into bite-sized pieces; 2 cup(s) chicken stock or broth; 2 can(s) cream of celery soup; 1 bag(s) peas and carrots, frozen, large or family size; 2 tablespoon(s) sour cream; 1/4 cup(s) dry sherry, optional; 1 - lemon: juice and zest; 2 teaspoon(s) fresh thyme leaves or to taste; 2 tablespoon(s) fresh italian parsley chopped; 1 teaspoon(s) dried minced onion; ## TOPPING; 2 cup(s) self rising flour; 1 teaspoon(s) black pepper, fresh ground; 1 stick(s) butter, unsalted, melted; 2 cup(s) buttermilk; 1 tablespoon(s) fresh herbs minced - optional

26 Pinches 1 Photo

Carol White

Irondequoit, NY

Updated on Apr 4, 2015

Can be prepped ahead, refrigerated and put in oven one hour before serving. It makes a lot; is easily halved for a 2 quart casserole. I usually make the full recipe in a 9 x 13 pan and share some with a friend in need. I have also made the topping with Bisquick Original Mix using 2 1/4 cups mix with 2/3 - 1 cup milk. You can keep the topping plain or add any combo of seasonings and herbs or even shredded cheese to mix. Adjust baking time so that top is browned and sauce is bubbling. I'm going to try puff pastry next time!

Rate

prep time

cook time 50 Min

method Bake

yield 10-12 serving(s)

Ingredients

1 - plain rotisserie chicken, meat removed and cut into bite-sized pieces
2 cups chicken stock or broth
2 cans cream of celery soup
1 bag peas and carrots, frozen, large or family size
2 tablespoons sour cream
1/4 cup dry sherry, optional
1 - lemon: juice and zest
2 teaspoons fresh thyme leaves or to taste
2 tablespoons fresh italian parsley chopped
1 teaspoon dried minced onion
TOPPING
2 cups self rising flour
1 teaspoon black pepper, fresh ground
1 stick butter, unsalted, melted
2 cups buttermilk
1 tablespoon fresh herbs minced - optional

How To Make chicken pot pie made easy

Step 1

Remove chicken from bones and chop into bite-sized pieces. Refrigerate until ready to combine other ingredients. Butter a 9 x13 casserole dish. Cook frozen vegetables in the microwave. Set aside. (Option-If time allows, I sautee in butter: 2 ribs celery sliced and 1/2 sweet onion, minced and add to veggies.)

Step 2

Pre-heat oven to 425 degrees F. Using a large saucepan, add stock and the two cans of soup and whisk together. ( For stock, I use "Better Than Bouillon" brand and dilute concentrate as per their directions.) Bring to boil and reduce to simmer. Stir in the sour cream, sherry if using, seasoning and herbs. Add zest and juice of lemon. Add drained cooked vegetables and remove from heat. Hint: pull thyme sprigs though a tea strainer to remove leaves quickly.
Step 3

Place chicken pieces into bottom of buttered casserole. Pour sauce with vegetables over all.
Step 4

Melt one stick butter in microwave. In a medium bowl, mix together the self-rising flour and pepper. Add in any optional herbs or seasonings or leave plain. Stir in melted butter and buttermilk. Pour mixture over casserole ingredients and gently spread. Do not stir. Mixture will even out as it bakes.
Step 5

Bake in pre-heated oven 425 degrees F for approximately 50 minutes. As all ovens vary, start checking at 40 minutes. End result should be a golden browned topping and bubbling sauce.
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