@Irene_L.A. wrote:
I love chicken pot pie as well, Marie Callender has a good frozen one, dinner tomorrow.....I've never made one, put recipe on that thread thx.
Hey Irene! I went back 5 pages and couldn't find the recipe thread. If you can put the link up, I'll go ahead and transfer this recipe over to there. But for now, here it is. My recipe is what you might call the "lazy man's" (or woman's...haha!) recipe. While you can cook up your own fresh carrots and cut them up, I use 2 cans of the mixed vegetables. I had some leftover chicken from a whole organic chicken I had cooked up on Sunday, so I cut up a bunch of that and added it to the veggies. Then I opened a can of cream of chicken and added about half the can plus about 1/4 cup of left over gravy I had to the mix and stirred it up. If I hadn't had any gravy, I would have put in about 3/4 can of the cream of chicken soup. I also added about 1/4 cup chicken broth and a few shakes of pepper, and mixed it all up good, and placed it in a sprayed (Pam type) casserole dish about 7 x 10" in size.
For the crust, I only cover the top, and don't make it like a real pie. (Hence, the "lazy" portion of the recipe!) I take one cup of a low-carb Bisquik type mix (you can use just regular Bisquick). To this I add about 2 TBSP melted butter or margerine (or you can use oil), and about 2 TBSP Splenda (you can use sugar or whatever). Then I add at least 3/4 cup milk (you can use almond/soy, whatever) and mix till lightly thickened but easy to stir. Might need a bit more milk, it's up to you. Once mixed thoroughly, pour over veggie/chicken mix, and sort of smooth it all over with the back of the spoon. Bake at 375 for about 40 min or so, or until crust is nice and brown. Let set for a good 10 minutes before eating. It's GREAT the next day too, after all the flavors have really settled in!