Baby, it’s cold outside… Chicken Pot Pie.

Today was a nice gloomy, cold day. Whenever it’s like this I get inspired to make comfort food. This evening, Chicken Pot Pie was what I decided to cook.

I got to learn everything the hard way with this recipe so you don’t have to! The recipe is one my mother gave me, but since she does not measure ANYTHING, I followed her verbal directions and created a recipe (with measurements!) all my own. The potpie turned out delicious, I now have a very full husband & a new blog post! Stay warm. – Ashley

You’ll need: MEASUREMENTS FOR 9X13 PAN

1 Large can Cream of Chicken Soup

½ Small can of Chicken Broth

4 Sticks of celery

1 bag of FROZEN peas & carrots

6 Red Potatoes (or whatever type you prefer, but I liked the red ones.)

4 small chicken breasts (or 2, if you have larger ones, we used the thin sliced so I used 4)

5 Cups of bisquick

1 ½ cup of milk (If you need more ADD IN SLOWLY!!)

1 TBSP Oregano

1 TBSP Garlic salt

1 Tsp parsley

Salt & pepper to taste

In a pan, brown your chicken on medium/high heat. Make sure you cook it thoroughly! Once cooked, chop up and set aside.

In a microwave safe container with a lid, place your chopped up red potatoes in water. Microwave for 6 minutes. When done, drain them and set aside.

Next, in a large saucepan, place your cream of chicken soup, and CAREFULLY pour in your chicken broth. Then, stir in your chopped celery and your peas and carrots and seasonings. Let simmer while you prepare your crust.

In a mixing bowl, pour in 5 cups of Bisquick. Slowly add in milk and stir until you’ve created nice dough.

Preheat oven to 350 degrees. In your pan, add potatoes, chicken and soup mixture and stir together. Then take your crust in small pieces and use your hands to make 1/2inch thick patties. Place dough over whole mixture, then place in the oven.  Cook in oven for 20 minutes or until your crust is golden brown and cooked all the way through. Once it’s done, enjoy that warm food in such cold weather!