What's for dinner? How about individual chicken pot pies? This is a great recipe for leftover chicken which can be doubled or tripled with the additional pot pies being frozen if you would like to cook them at a later time. It happens to be one of our family favorites which we've enjoyed for over a decade. So, here goes:
- 1 cup diced cooked chicken
- 1 - 14 oz. can cut green beans or vegetable of your choice or 1 - 10 oz. bag of frozen, cooked vegetable
- 1 - 10.5 oz. can cream of chicken soup, undiluted
- A few drops of hot sauce (optional)
- 1/2 tsp. poultry seasoning
- 1 cup of Bisquick mix
- 1/2 cup milk
- 1 egg
- 1/4 cup Parmesan cheese
- Place diced chicken, vegetable of your choice, undiluted soup, poultry seasoning and hot sauce inside bowl and mix well.
- Spray individual baking containers with vegetable or olive oil spray to prevent sticking during cooking.
- Divide mixture into individual baking containers.
- Thoroughly blend Bisquick mix, milk, egg and Parmesan cheese using mixer at lower speed for about 2 minutes. Make sure batter is not lumpy.
- Spoon Bisquick mixture over the top of the chicken and vegetable mixture inside the baking containers. Make sure to spread the liquid mixture so that the chicken mixture is thoroughly covered.
- Bake at 400 degrees for approximately 30 minutes or until the top is golden brown.
- Rest for 5 minutes after removing from oven, invert onto dinner plates, and enjoy!
- I have served these pot pies during all four seasons of the year.
- For summertime dining, you could pair with a nice ear of corn on the cob.
- A tossed green salad with additional veggies is a nice accompaniment year round as well.
Happy dining & enjoy.