Ingredientes para Large Chicken Pot Pie With Bisquick Crust
- 2 stalks celery, chopped
- 1 large onion, chopped
- Broiler Fryer Chickens
- 4 tablespoons (1/2 stick) butter, melted
- Veg All
- Chicken Broth
- Cream Of Potato Soup
- Salt and pepper to taste
- Pepper
- Cayenne Pepper
- 2 cups Bisquick baking mix
- Mayonnaise
- 1 cup milk
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Cómo preparar Large Chicken Pot Pie With Bisquick Crust
- Preheat oven to 350°F (175°C).
- In a large skillet, spray with non-stick cooking spray. Sauté 1 large chopped onion and 2 chopped celery stalks with a pinch of salt and pepper over medium-high heat until softened (about 5-7 minutes).
- In a separate large pot, boil 1.5 lbs boneless, skinless chicken breasts with the sautéed onion and celery until cooked through (about 15-20 minutes).
- Remove chicken from pot and let cool slightly. Once cool enough to handle, shred chicken and discard skin and bones.
- Reserve about 2 cups of the chicken broth from the pot.
- In a medium bowl, whisk together 1 cup milk, 2 cups Bisquick baking mix, and 1/2 cup mayonnaise until a smooth batter forms.
- Set aside.
- Pour 4 tablespoons of melted butter into a 3x15x10-inch foil baking pan.
- In a large bowl, combine the shredded chicken, sautéed vegetables, 2 cups reserved chicken broth, 1 (10.75 ounce) can cream of potato soup, and salt and pepper to taste.
- Pour the chicken mixture into the prepared baking pan over the melted butter.
- Pour the Bisquick batter evenly over the chicken mixture.
- Bake uncovered for 50-60 minutes, or until the crust is golden brown and the filling is bubbly.
Nutrition Information (Approximate per serving)
Sodium
35 g
Sugar
21g
Fat
67g
Carbs
7g
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Time To Make Course Main Ingredient Cuisine Preparation Occasion North American Savory Pies Casseroles Main Dish Potatoes Poultry Vegetables American Southern United States Oven Potluck Kid Friendly Chicken Dietary One Dish Meal Comfort Food Inexpensive Meat Whole Chicken Onions Taste Mood Savory To Go Equipment Presentation Served Hot 4 Hours Or Less
