Monday, October 18, 2010

Chicken Pot Pie

I can not take credit for this recipe.  I stole it from my friend Stacey.  She posted the recipe on her blog, and I knew that my family would love it...and they did!  Whenever I make this, I always double up and make two trays, because the hubs says it tastes even better as leftovers.  I made this last Thursday, and the kids ate the last of it yesterday.  That was two trays gone in three days...that should tell you how good it is!

The recipe:

1 1/2 pounds boneless chicken breasts
1 bag frozen mixed veggies
1 cup shredded monterey jack & colby cheese
2 cans cream of mushroom soup (I only had two cans, and since I was doubling, I also used two cans cream of chicken...worked just as well)
1 small onion finely diced (I used my food processor, which I believe Stacey said to do)
1 tbsp minced garlic
1 cup flour seasoned to taste with salt, pepper, garlic powder, onion powder, and ground red pepper)
2 cups baking mix (I use Jiffy)
1 cup milk
2 eggs
1/2 stick butter

Cut chicken into 1 -2 inch squares and coat with the seasoned flour.  (even doubling the recipe, 1 cup of flour was more than enough to coat the chicken)  melt the butter in a deep skillet with the minced garlic and onion until they start to brown, then add the chicken.  Cook chicken until all pieces are brown and almost cooked completely through.

In a large bowl, put the mixed veggies, cheese, and cream soups.  When chicken is done, add to bowl and mix so that everything is coated with the soup.  Pour mixture into well greased 9x13 baking dish.

In another bowl, mix the baking mix, milk, and eggs.  Pour over chicken.  (I always smooth it with the back of a spoon to make sure it covers the whole dish) Bake at 350 degree for 30-40 minutes until crust is firm and brown.

The prep does take a little time, but it is so worth it, especially now that Fall is here, and cooler temperatures should be headed our way,  This dish is ultimate comfort food.

Thanks for the recipe Stacey!


Tara Beaulieu said...

Mmm, this DOES sound good! I have never had a chicken pot pie I liked, but I am going to try this recipe out. I like all the ingredients in pot pie, I just don't know why I never like it all put together... yours sounds different than what I'm used to. I'll let you know how it turns out! :)

jenn said...

Tara ~ i cook a lot of things for my family that they love, but I don't eat. This is one of those things. I am not a fan of casseroles. In fact, I eat my food on sectioned plates most of the time so that it doesn't touch. Weird, I know. That said, my gang ate two trays of this, and LOVED it, so give it a try. I can't wait to see how it comes out for you.

Tara Beaulieu said...

Jenn- just fyi, I cooked this tonight- just popped it in the oven, actually. I sneaked a taste of the chicken and veggies and so far, I'm lovin' it! I'll let you know how it turns out!

(I made one substit. I had no "cream of" soups, so I had to make my own. I used chicken broth, a little butter and some 1/2 and 1/2 simmered in the pan I cooked the chicken in until it reduced and thickened, which I aimed to make taste approx. like cream of chicken soup.. we'll see!)

jenn said...

Tara ~ that is awesome thinking...I would have run to the store for the soup! lol! let me know how you liked it...

Tara Beaulieu said...

Jenn- I am making this for dinner again tonight- everyone loved it! This time I have the cream of mushroom soup, so we'll see if it makes much difference in the flavor. I blogged the original recipe, linking to both you and Stacey. Hope that's okay! :) Thanks again for a great recipe!