Happy Friday, everyone!!! Just a reminder that we are having a drawing for a $50.00 Etsy gift card in celebration of our birthdays and our blog’s birthday. All took place this week. Go here to enter.
This recipe is not ours at all, but it is just a reminder to you that chicken pot pie is a great comfort food, and January is a great month to eat meals that are hearty. My mom does a lot of the cooking when she visits, and this week she made a Bisquick chicken pot pie one night. We paired it with an argula salad and homemade banana cream pie. Yum!! When she first decided to make this recipe we had a slight problem. I didn’t have any Bisquick, but that didn’t stop her. She found a recipe on-line to make her own. We’ll start with it first.
5 cups all purpose flour
1/4 cup baking powder
1 tablespoon sugar
1 teaspoon salt
3/4 cup vegetable oil.
Put all ingredients into a food processor and blend till completely mixed. Then follow any Bisquick recipe. Mix can be stored in a closed container in the refrigerator for up to three months. Recipe can be halved. This recipe came from www.allrecipes.com.
BISQUICK CHICKEN POT PIE
1 2/3 cups frozen mixed vegetables
1 cup chicken
1 can condensed chicken soup
1 cup Bisquick mix
1/2 cup milk
Heat oven to 400 degrees F. In a sprayed 9-inch pan, stir vegetables, chicken and soup together. In medium bowl, combine remaining ingredients until blended. Pour into pie plate on top of vegetable/chicken mixture. Bake for 30 minutes. Serves 6. This recipe came from here.
We have a table full of projects to work on today, and we can’t wait to get started!