I’m doing a quick but delicious hurry up chicken pot pie. Now I’ve got two boneless, skinless chicken breasts that I roasted of in the oven and I’m going to put them in a greased casserole dish. I’ve cut them up into bite size pieces and they look good, they’re not overcooked, they’re just perfect. Now, I boiled two eggs and I’m just going to slice this. I trimmed my fingers while I was cutting my eggs. So, I’m just going to slice the boiled eggs, put them down into my dish.
And over here on the stove, I’m sautéing off some fresh carrots. Now, if you’re in a real, real big hurry, you can always use a canned carrot because those are really nice and quick. All you have to do is open the can but these are not going to take long. You can see they’re coming along nicely. Alright, I’m going to give a little salt, a little pepper to this dish. And now I’m going to layer on a half of cup of English peas or green peas. You can use either one, you can use the frozen can, the canned can or even if you’ve got leftover fresh ones that you cooked, that will work great.
Alright, into our carrots, we want those pretty. They add a lot of color, a lot of nice vitamins and a lot of nice crunch to our chicken pot pie.
Alright, now we’re going to need a bonfire power. Well, since I’m in a hurry, I’m going to use a canned cream of chicken soup and I’m going to use one can of chicken broth and I’m just going to mix this together. And then I’m going to pour them over our ingredients, you know, I make a fabulous old country chicken pot pie with a rolled crust in. It is to die for. I used to make it once a week when I was running the bag lady and everybody look so forward to that chicken pot pie but then I don’t have the time today for all of that. So, I think this is going to work out nicely. Now, I’m just going to pour that cream of chicken mixture over there and it looks pretty good, doesn’t it? Alright, now we’re going to need a crust—chicken pot pan. We serve this kind of crust on a separate pot at the restaurant and it really works nicely.
I’m going to use 1 ½ cups of a bisquick mix. There’s one and a half and one cup of milk. Now, we’re putting more liquid than we would if we were making biscuits with it. Because we’re going to pour this, we want it thin enough that we can pour it. So, look how simple that is, that’s all ready. Now, we’re just going to pour this over our chicken pie ingredients just like that. And I’m just going to spread that out. And now, the ingredient is going to make it so good and so rich. That’s one stick of melted butter. Yes, yes, yes, yes. I used a lot of butter because I can. It’s wonderful I can. Alright, now I’m going to put this in the oven at 350 and I’m going to bake it off about 30 or 35 minutes.
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