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Chicken Pot Pie
Chef:  Becky Bolte - Jewell, KS          Category:  Main Dishes

4 cups diced cooked chicken
1 cup frozen peas
1 cup sliced carrots
6 tablespoons butter
1 cup cubed potatoes
1/3 cup flour
7 tablespoons chicken bouillon
1/8 teaspoon pepper
5 3/4 cups milk (setting aside 1 1/4 cups)
1 egg
2 cups quick baking mix

Directions: In large saucepan cook carrots, peas, and potatoes together until tender. In a large saucepan, melt butter. Stir in flour, bouillon, and pepper; add 4 1/2 cups milk. Cook on medium high heat until thickened and bubbly. Stir in cooked chicken, and cooked vegetables; remove from heat. In a medium bowl, combine, baking mix, egg and 1 1/4 cup milk. Batter will be similar to pancake batter. Mix batter with whip to remove all chunks of flour. Pour chicken mixture into a large casserole dish. Pour baking mix batter over chicken mixture. Bake at 375°F preheated oven for 25 to 30 minutes, or until golden brown

Notes: I have made several changes over the years, to suit my family's taste.