Monday, August 11, 2008

Chicken Pot Pie (EASY)

4 chicken breasts, cooked and shredded (I usually put a little more chicken because me likey lots of chicken!)
1 can cream of mushroom soup
1 can cream of chicken soup
1 cup chicken broth
(Some healthy bloggers have added frozen/can vegetables to the above mixture. If you do, you will probably need to add more chicken broth/soup. I personally like to keep mine as unhealthy as possible. :))

Crust (I usually double the below because I think it's a little thin on top...but do what you prefer)
1 1/2 cup Bisquick
1 cup milk
1 tsp baking powder
1 stick melted butter

Place shredded chicken on bottom of casserole/baking dish. Mix soup an broth and pour over chicken. Mix Bisquick, milk, baking powder and melted butter. Pour/spread over chicken mixture. Bake at 350 for 45 minutes.

6 comments:

Dolly said...

Again, I'm impressed Jennifer! Good job! This looks like a good meal for a cold and rainy day. I'll save this one for sure.

Toni Rivera said...

I made this recipe this evening and it was a HUGE HIT with the family. Both my husband and my daughter had seconds and they fought over who would "claim" the leftovers for lunch tomorrow! I actually thawed out a frozen bag of veggies (celery,onion,carrots) and added it to the chicken on the bottom and it turned out great! Thanks for sharing!

Donna said...

I will make this, too, when we get back from vacation.I love easy meals like this that taste like it took forever to make.

Denise said...

Per Jennifer, double the crust. I agree! And I added 2 cans of Veg-all to the chicken and a little bit more chicken broth. Muy bien!

Donna said...

I made this today and it was SOO good. Plus, it smelled so good as it was baking. I will definitely make this again and again!

HPS said...

Amen. Donna made up a MEAN version of Jenny's CPP(E)! I had seconds! My Max will LOVE this!