Last week's weather in Chicago made me believe all of the reports about "This could be the coldest winter ever" are probably true. 7 degree high in early December?? Ugh, when it's that cold, nothing sounds better than a cozy night in with some easy to make comfort food.
I've been looking for an easy pot pie recipe and I came across on BettyCrocker.com. The recipe is very basic and I did read some reviews that it did lack some flavor... So I made some additions to the recipe with some spices I had and I think everything came together really nice.
If you decide to use chicken (turkey can be used too), I would recommend cooking 3 chicken breasts in the crock pot. I covered the chicken with water and threw in a bunch of spices -- Garlic Powder, Dill & Grill seasoning. I find its easier to shred meat after its been cooking in the slow cooker.
This meal is great for leftovers. The Bisquick topping did not get mushy, which was a concern of mine. I had many co-workers popping over to my desk asking "what smelled so good?" I love this recipe and I'll be making this a lot this winter!!
Chicken Pot Pie with a Bisquick Topper
Olive oil
1 small onion, diced
1 tablespoon of garlic, minced
2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups shredded chicken or turkey
1 bag (12 oz) frozen mixed vegetables
1 tablespoon of dill
2 cups Bisquick Heart Smart® mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk
1. Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, add olive oil, garlic and onion. Cook onion for 3-5 minutes. Add soup, broth, chicken, dill and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
2. In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.
*** Serve with your favorite mashed potatoes recipe.
I've been looking for an easy pot pie recipe and I came across on BettyCrocker.com. The recipe is very basic and I did read some reviews that it did lack some flavor... So I made some additions to the recipe with some spices I had and I think everything came together really nice.
If you decide to use chicken (turkey can be used too), I would recommend cooking 3 chicken breasts in the crock pot. I covered the chicken with water and threw in a bunch of spices -- Garlic Powder, Dill & Grill seasoning. I find its easier to shred meat after its been cooking in the slow cooker.
This meal is great for leftovers. The Bisquick topping did not get mushy, which was a concern of mine. I had many co-workers popping over to my desk asking "what smelled so good?" I love this recipe and I'll be making this a lot this winter!!
Chicken Pot Pie with a Bisquick Topper
Olive oil
1 small onion, diced
1 tablespoon of garlic, minced
2 cans (10 3/4 oz each) condensed cream of chicken and mushroom soup
1 can (10 1/2 oz) condensed chicken broth
4 cups shredded chicken or turkey
1 bag (12 oz) frozen mixed vegetables
1 tablespoon of dill
2 cups Bisquick Heart Smart® mix
1/2 teaspoon poultry seasoning
1 1/2 cups fat-free (skim) milk
1. Heat oven to 375°F (350°F for glass pan). In 4-quart saucepan, add olive oil, garlic and onion. Cook onion for 3-5 minutes. Add soup, broth, chicken, dill and vegetables to boiling, stirring constantly. Boil and stir 1 minute. Spread in ungreased 13x9-inch pan.
2. In medium bowl,stir remaining ingredients until blended. Pour evenly over soup mixture (crust will rise during baking).
3. Bake about 30 minutes or until light brown.
*** Serve with your favorite mashed potatoes recipe.
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