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Friday, December 19, 2008

Easy Chicken Pot Pie


Lets face it--the weather is cold, life is busy, things are complicated and we all need to save a buck or two. Not to mention the kids are hungry (and the spouse too) and you have about a million other things to do in your hectic life. In other words, you need a way to make dinner simple and practical. The solution:

Easy Chicken Pot Pie
It's my very own recipe. Confession: When I usually make this chicken pot pie, I do not use standard measurements. A handful of this, a pinch of that, a little more, a little less. For most of y'all, those kinds of measurement simply won't do. So, I've taken the time to actually get out my measuring cups and measure this stuff...with one exception--the dough. It is still easy though and you'll see what a mean in a moment.

Put on your apron and gather up these ingredients:


INGREDIENTS:

Filling

1 Family Size can of Cream of Chicken Soup (26 oz)
4 Cups mixed vegetables (use canned, drained or frozen)
3-4 Cups cooked chicken, torn into bite-sized peices

TIP: Use half a whole rotisserie chicken which you can purchase cooked in the deli section of most grocery stores for around $5.

Dough

3 Cups Bisquick-type mix mixed with enough water to form a very sticky dough

METHOD:

Mix all the filling ingredients together and place into 9 x 13 baking dish. Top with dough mixture. Bake at 400 F for 25 minutes or until dough is golden-brown and thouroughly baked through.




Dang that was easy! Delicious too.

1 Comments:

edgar cabrera said...

yummy!!!!! now i am hungry :( can i hang out at your place?!

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