My Favorite Chicken Pot Pie Recipe

I found this recipe in a Country America magazine from 1995. It was a recipe booklet that was inserted into the magazine and includes recipes from country artists like the Gatlin Brothers, Garth Brooks, T.G. Sheppard, Patty Loveless and more. I have made this recipe so many times you would think I would know it from memory. I have altered it for my own taste and this is my modified recipe.

Filling

1/3 cup chopped onion
3 Tbs butter
½ cup Bisquick Mix
¼ tsp pepper
¼ teaspoon dried thyme, crushed
2 cups chicken broth (substitute beef broth for beef pot pie)
1 cup evaporated milk
2 cups cubed, cooked chicken or turkey (substitute with stew meat for beef pot pie)
1 16-ounce can mixed vegetables, rinsed and drained.

Topper

2 cups Bisquick Mix
¼ cup butter softened
¼ cup water

For Filling –

Cook onion in butter in a large saucepan until tender but not browned.

Stir in Bisquick, pepper and thyme. Add chicken broth and evaporated milk. Cook and stir until mixture is thickened and bubbly. Cook and stir for 1 minute more. Add chicken and vegetables. Heat until mixture is bubbly. Reduce heat, keep warm.

For Topper –

Combine Bisquick, water and butter. Turn out onto surface lightly sprinkled with biscuit mix; knead 10 to 12 strokes to form dough into a small ball.

Roll or pat dough to an 8 inch circle. If desired, use hors d’oeuvre cutters to make biscuit cutouts or cut slits in crust for steam to escape.

Transfer hot filling to a 2-quart casserole. Immediately place biscuit circle on top of filling.

Bake casserole in a 425° F oven about 20 minutes or until crust is browned. Let casserole stand 10 to 15 minutes before serving.

Makes 4 to 5 servings. - ENJOY