After purchasing that rotisserie chicken for Mother's Day, I wanted all of it gone. So, I saved the remains of the chicken breast to make a chicken pot pie. My inspiration was this recipe that I found on allrecipes.com.
So here's the deal:
- leftover rotisserie chicken, shredded
- frozen peas and carrots, thawed
- 1 can of condensed cream of mushroom soup
- seasoned salt
- ground thyme
- 1 cup of Bisquick baking mix
- 1 egg
- milk (they say 2/3 cup, but I just add until I get pancake batter consistency)
In a bowl, combine the thawed vegetables, shredded chicken, cream of mushroom soup, seasoned salt, and thyme. Mix well, then pour into an ungreased 9.5" deep dish pie plate. In another bowl, combine the Bisquick, egg, and milk. Pour mixture over the chicken-vegetable mixture. Bake at 400 F for 20-25 minutes.
What I will do differently next time:
- Make sure the Bisquick is poured evenly over the entire dish. I had read some recipes that said not to do that and some that didn't specify, but now that I've seen what happened, I know I want a full top crust.
- Keep experimenting on my chicken mixture flavor. I think I may make the batter a bit more like I do my chicken casserole. When I make that dish, I usually mix two different cream soups like cream of chicken AND cream of mushroom or celery. I also add a little broth and stir in some cheese. Sounds like this is what I'll try next time, but it's getting better y'all. Practice makes perfect, right?