Chicken pot pie
Chicken Pot Pie Recipe:
1/3 cup butter
1/3 cup Bisquick baking mix
1/3 cup diced onion
1/2 tsp. salt
1/8 tsp. pepper
dash of garlic powder, poultry seasoning
1 1/2 cups chicken stock
1/2 cup milk
1 chicken bouillon cube
6 chicken thighs or drum sticks
1/2 pkg. (5 ounces) frozen peas and carrots
1 cup Bisquick baking mix
1/2 tsp. celery seed
1/4 cup cold water
Bring to boil enough water to cover 6 un-cooked chicken thighs or drum sticks. Then lower to medium heat for 35 minutes or until done. Keep the chicken stock to use later. Place the cooked chicken in a bowl inside the freezer until cooled (15-20 minutes) until it can be handled without burning your fingers.
Heat oven to 425. Heat butter in 2 quart saucepan over low heat until melted. Mix in 1/3 baking mix, the onion, salt, pepper, garlic powder and poultry seasoning. Cook over low heat, stirring constantly, until mixture is bubbly. Stir in 1 1/2 cups chicken stock, milk and chicken bouillon (dry). Heat to boiling, stirring constantly; boil and stir 1 minute. Stir in chicken and frozen vegetables; heat through. Keep warm over low heat.
Mix 1 cup baking mix and stir in 1/4 cup water until soft dough forms. Smooth dough into ball on cloth well floured with baking mix with hands floured with baking mix. Spray with PAM a 2-quart round casserole dish; place dough over chicken mixture. Sprinkle 1/2 tsp. celery seed over top. Cut slits in center to allow steam to escape. (I make an N; for my initial.) Bake uncovered until top is light brown, about 15 minutes.
4 servings.