Quick Dinner Ideas, #5
Nobody makes chicken pot pie like good old grandma. I am making this yummy casserole tonight for my husband’s birthday dinner as he LOVES chicken pot pie. Thanks for sharing this great casserole Barbara!
I was really excited to come across the Bless Us O Lord food blog though as Barbara has many recipes that remind me of my gram’s. Especially, this chicken pot pie casserole. It’s totally scrumptious!
Anyway, I bet you are biting at the bit to get your hands on this delicious recipe, yes? Well, wait no more, my friend.
2 cups cooked, diced chicken
2 hard-boiled eggs, sliced
1 cup thinly sliced carrots
½ cup frozen green peas
1 cup chicken broth *
1 can Campbell’s low-fat cream celery soup
salt and pepper
2 cup biscuit mix (Bisquick)
1 1/4 cup milk
½ cup melted Kerrygold butter
In a bowl or large glass measuring cup, place carrots and frozen peas.
Add about 1/2 c. water and cover.
Microwave for 4 minutes.
In a greased 2-quart casserole, layer the chicken, eggs, carrots, and peas (picture below).
In a medium bowl, mix the broth with the soup and
season with salt and pepper.
Pour over layers.
In the same bowl (no need to wash it), stir together the biscuit mix and milk,
and pour over casserole.
Drizzle butter over topping.
Bake at 350 degrees until topping is golden brown, 40 to 50 minutes.
* I use 1 cup of chicken cooking liquid with 1 t. chicken bouillon added.
Thank you Bless Us O Lord for this great recipe.
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Quick Tip: I like to brush the crust with an egg wash so it gets that golden brown look.