Billy Hunrey's

Chicken Pot Pie

Easy and tasty chicken pot pies in under an hour - makes one 9-inch pie or two 3-inch deep-dish pies.

Preparation: 1 hour Life Experience Recipe
Serves 4 persons Robin Brooks
  • 1 can (15 1/4 ounce) can whole kernal corn, drained
  • 1 pint Larry's home-canned carrots, drained
  • 1 teaspoon ground rosemary
  • 1 1/2 cups Bisquick
  • 1 egg
  • 1 can (15 1/4 ounce) peas, drained
  • 1 can (your choice of brand name) creamy chicken soup
  • 2 cups cooked, cut-up, deboned chicken (chicken breast works best) cut into 1/2- to 1-inch pieces
  • 3/4 cup milk (for lower fat- use 2% or less)
  1. Preheat oven to 400°F.
  2. In large bowl, mix drained corn, peas and carrots. Add rosemary.
  3. Stir in soup and mix gently but not thoroughly.
  4. Add chicken pieces and fold in. Set aside.
  5. In another bowl, add Bisquick, milk and egg. Mix to uniform mixture.
  6. Pour vegetable-soup mixture into pie tin. Slowly and carefully pour Bisquick mixture over vegetable-soup mixture. Cover entire surface of vegetable-soup mixture.
  7. Place pie tin on baking sheet and bake for 30 to 37 minutes or until crust is golden brown.
  8. Remove from oven and let cool for 5 minutes before serving. The 9-inch pie serves 4. Enjoy!

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Latest revision done September 2014
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