We ate a decent chicken pot pie tonight. It was based on this recipe. I didn’t bake it quite long enough, resulting in some doughiness. I also made too much for my 8×8 pan, so it overflowed. Here’s the way I will make it next time. There will be a next time.
Chicken Pot Pie
Batter: 1 1/2 cups flour 1 tablespoon sugar 1/2 teaspoon salt 2 envelopes rapid rise yeast 1 cup very warm milk 1 egg 2 tablespoons vegetable oil Filling: 1 can cream of chicken soup + 1 can liquid 1 tablespoon dried minced onion 1 1/2 cups frozen mixed vegetables, thawed 2 cups cooked diced chicken
1. Mix all the batter ingredients and place in greased 9×9 pan
2. Heat cream of chicken soup and liquid. Add the rest of the filling ingredients. Pour over batter.
3. Place in cold oven. Turn to 350F, bake at least 30 minutes. Make sure the batter is cooked.