The Guardian

Wednesday, September 4, 2013

Chicken Pot Pie- Ala Tina

Chicken Pot Pie
Hello Everyone!!! Lord it's been a long, long, long, time!!! For whoever doesn't know I have been writing a novel this past year, which took up so much of my time that I had to focus on that instead of Blogging HOWEVER!!! I AM FINISHED MY BOOK!!! WHOO-HOO!! hahaha...So I am in the process of having it self-published..ANYHOW...I can now start my food blog again...Yippie!! So this morning was my kids first day back to school and my Kristan asked me to make him Chicken Pot Pie...So this is what I came up with. It's pretty much traditional with a bit of Tina-Touch added to it!! haha!! Enjoy!!
3 boneless chicken breasts cleaned and diced and boiled until cooked
1 large Family sized Cream of Chicken Soup- any brand will do
1 package of Cheddar Cheese Shredded
1 Cup of Low Fat Sour Cream
1 32 ounce container of Chicken Broth- any brand will do
3/4 bag of thawed Mixed Vegetables from the Frozen food section
1 Cup of Milk
2 cups of Jiffy baking mix
3 eggs
Salt and Pepper to taste
non-stick spray for glass baking dish
In a mixing bowl, add Chicken Soup, Chicken Broth, Sour Cream, Cheese, Chicken, Vegetables and salt and pepper. Mix well and set aside. To prepare biscuit mix, add Jiffy mix, Milk and eggs to a separate bowl and mix well. Add a bit more of salt and pepper. Place Vegetable and Chicken mix in a glass casserole dish that has been sprayed with a non-stick spray.  Then add Biscuit mix on top to evenly cover Chicken base mixture. Cover with Aluminum Foil and bake at 350 for 1 hour...or until golden brown.
Enjoy this meal!! It's hearty and served best with French Fries!! If your gonna over do it, over do it good!!

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