BB: Veggie, No CHICKEN Pot Pie!

This time, our Barefoot Blogger recipe was Vegetable Pot Pie, but I knew Greg wasn't about to eat something with absolutely no meat in it! SO...I improvised and made Chicken Pot Pie instead! I've never even CONSIDERED making my own pot pie before but this was pretty easy! Of course, I cheated and used Bisquick instead of making the pastry from scratch and cooked chicken but, hey, I'm a working girl and this seriously beats the frozen Marie Callendar pies! :)



Ingredients: (4 servings)

12 Tbsp unsalted butter (1½ sticks)
½ c all-purpose flour
2½ c chicken broth
1½ tsp salt
½ tsp black pepper
1 c frozen peas and carrots
1 c cubed cooked chicken
1 c Bisquick mix
¾ c milk

Prep:

1. Preheat oven to 400°F.

2. In 10-inch skillet, melt butter over medium heat. Stir in flour, reduce heat to low, and cook for 3 more minutes, stirring occasionally. Slowly add the stock, salt and pepper, and bring to a boil. Simmer for 5 more minutes, stirring occasionally, until thickens. Add chicken, peas and carrots; cook until hot and bubbly.

3. Spoon mixture into a 1½-quart casserole.

4. In small bowl, stir together Bisquick mix and milk until well blended. Pour evenly over filling mixture.

5. Bake 30 minutes or until light brown.