Making a twist on Grandma's chicken pot pies, I'll be letting her try this when I go visit. Now these I learned the basic of these pot pie recipes from Grandma and for that let's thank her. Now the second is somewhat a simple gourmet recipe but make no mistake, Grandma makes hers delicious!
Chicken pot pie is basically chicken soup covered with a bread or pastry crust. The following pot pie recipes use canned soup to make preparation easier. The first simple gourmet recipe has a topping made from biscuit mix and a filling that reminds me of canned chowder. The second is probably the quickest way to make chicken pot pie; it's even quicker if you choose to use rotisserie chicken. The last is another pot pie with a biscuit topping.
Chicken Chowder Bowl
1 carrot, sliced
1 stalk of celery, sliced
1/2 cup of frozen corn or green beans (optional)
one cooked chicken breast, cut into bite-size pieces
one 10.5 oz can of cream of potato soup
1 cup of milk, divided
1 cup biscuit mix, Stater Bros. brand
1/4 cup shredded cheddar cheese or grated Parmesan
a dash of garlic powder
1 egg, beaten
2 tablespoons margarine, melted
Preheat oven to 400 degrees Fahrenheit. Saute the carrots and celery in a bit of cooking oil until they're tender. Add the chicken, corn/green beans, cream of potato soup, and 1/2 cup of milk. Mix filling ingredients together and pour into a round 9" casserole dish.
In a separate bowl, combine the biscuit mix, cheese, garlic powder, egg, and rest of the milk (1/2 cup). Mix the topping ingredients together and pour over the filling in the casserole dish. Drizzle melted margarine over the top. Bake for 30 minutes or until the top is golden brown.
Quick Chicken Pot Pie
2 cups of mixed frozen vegetables, thawed
1 cup of chicken, cooked and cubed
one 10.5 oz can of cream of chicken soup
1/2 cup chicken broth
one storebought pie crust
Preheat the oven to 400 degrees Fahrenheit. Combine the mixed frozen vegetables, cooked chicken, canned soup, and chicken broth together in a round 9" casserole dish.
Unroll the pie crust over the top of the dish and tuck the edges of the dough in. Cut vents into the top so that steam can escape during cooking. Put the pie into the oven and bake for 20 minutes.