About a month ago, Madison was out with her beau, and I texted her to let her know they could come have some Chicken Pot Pie for dinner. She thought I meant a frozen Banquet Chicken Pot Pie so they treated themselves to some fast food instead. When they came in the door, they were disappointed to learn that what I had been talking about my homemade version.
This is definitely a family favorite in our house and is usually gone within a 24 hour period. Get ready for some yum!
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| Homemade Chicken Pot Pie
Filling
1/4 cup butter
1/2 cup chopped onions
1/4 cup all-purpose flour
2 teaspoons chicken bouillon granules
1 teaspoon Worcestershire sauce
1/2 teaspoon dried basil
2 cups milk
3 cups cubed cooked chicken
1 cup frozen peas and carrots, thawed
Topping
2 cups Bisquick
1 1/2 cups milk or buttermilk
1 stick butter
In a large saucepan, saute onion in butter until tender. Add the flour, bouillon, Worcestershire sauce and basil. Stir in the milk. Bring to a boil. Stir for 1-2 minutes until mixture begins to thicken. Add chicken, peas and carrots. Spoon into large greased baking dish. Mix Bisquick, milk and butter together in a medium bowl for the topping until smooth. Pour evenly over the chicken filling. Bake at 375 degrees for 30-40 minutes or until topping is golden brown and filling is bubbling around the edges.
Enjoy, Andrea
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