Friday, May 23, 2014

Cheddar Chicken Pot Pie

Cheddar Chicken Pot Pie
Serves 6-8 people

2 Skinless Chicken Breast
2 cups Mixed Vegetables (naturally frozen)
2 cups Broccoli (naturally frozen)
½ cup Milk (Reduced fat or unsweetened Almond)
4 small White Onions
¼ cup Chicken Broth
1 Tbsp. Butter
2 Tbsp. Flour
Pie Crust
2 cups Bisquick
2 large eggs
1 cup milk

Preheat oven 400⁰ for 15-30 minutes prior to baking
Peel and slice onions into 1 inch chunks and separate layers
In large skillet add butter and olive oil
Once heated add vegetables and your choice of seasonings, let cook until bright but not fully cooked, stirring occasionally (approx. 15-20 minutes)
In medium sauce pan add soup, flour, milk, and chicken broth stir until well mixed over medium heat, and then turn temp on low to simmer for approx. 10 minutes (be sure to stir occasionally)

Meanwhile, cut chicken breast into medium size squares, season well and cook in separate skillet. Once done add to vegetables
Pour sauce into skillet with veggies and chicken and mix well, then cover
Pie Crust
In bowl add Bisquick eggs and milk, mix
Pour pie contents into non-stick, deep-dish baking pan, and then pour batter over entire dish
Bake for 30-40-minutes or until pie crust is golden brown.
Remove and let rest before serving. Enjoy!!

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