Home Made Chicken Pot Pies! mmm...

Oh my, with all of the problems I've been having with my teeth we've been eating a lot of chicken soup!!  Nutritious but boring after the first week!  We've been trying to change it up a bit, and oh my - this was delicious!!!


Home Made Chicken Pot Pies!!

This was super easy to make and so yummy!  The only thing I will do differently the next time I make them is make my pot pies smaller.  While this was fine for my Sweetie, it was too much for me!  Since we are on a weight loss plan, I weigh all of my recipes as they are being made, they are then entered into a data bank on "My Fitness Pal" and we are able to track our calories each day.  Here's my recipe, feel free to change it to your liking.

Pot Pie Ingredients
1/2 oz butter
1/4 large onion 3 oz
1 large celery stock 1 3/4 oz
5 oz baby carrots 
4 small red potatoes 8 to 9 oz
8 oz cooked chicken breast
16 oz chicken stock
3 TBS or 1 pkg poultry gravy mix

Bisquick Crust (or what ever you like)
1 2/3 cup mix
2 egg whites
1 cup milk (I use Rice Milk - use your preference)

Chop onions, carrots, celery and potatoes into small pieces - not minced, not chunks - you want to have a nice bite of everything on the spoon!

In a small stock pot, throw in the butter and saute the onions lightly. 

Add stock, carrots and celery, bring to boil and simmer 30 minutes or so. 

Chop potatoes and chicken -

- add to pot and continue cooking 30 additional minutes.

 
Add gravy mix to thicken (this does thicken a bit more in the oven.)  Measure 1 1/2 to 2 cups in four individual baking dishes or all in to one 2 quart baking dish  -  preheat oven to 350 degrees.
 
Mix crust ingredients - if using Bisquik - DO NOT MIX BEFORE THIS STAGE - mix will be a bit loose, spoon over dishes evenly. 
 

Bake 30 minutes, remove from oven and let cool for about 10 minutes.  

Now, enjoy this yumminess!!

I love cooking, and if there are any changes you want to make, do them! 

We all like different things, which is the best part of cooking, making a recipe our own.  The chicken stock I used was from a huge pot of soup I made the day before.  I set aside 1quart of broth from my stock pot.  I buy half breast, bone in, skin on, chicken, boil water with reduced sodium chicken base and chicken breasts first for an hour or two, strain liquid to remove all of the chicken and bones.  Then debone, chunk chicken - then add vegies and start soup with broth.  I often make more broth than needed for additional recipes during the week.  It's just easier for me, but you do it what ever way fits your lifestyle!

Blessings,

Donna