I knew what I made wasn’t really my mom’s pot pie recipe, but I didn’t think it was too far off. Tonight, I checked my recipes to find my copy of my mom’s pot pie recipe only to realize I wasn’t even close to the original. I guess I can say this is my own pot pie recipe. 🙂
I won’t be sharing exact measurements for much, since I don’t measure the ingredients. I just wing it every time I make it. 😉
I use frozen chicken breast, sometimes 2 large ones sometimes it’s 3-4 of varying sizes. I usually put in about 3 medium potatoes. I like using red skin potatoes, and I do keep the skin on them. For other vegetables I use Normandy blend, which is a combination of broccoli, cauliflower, yellow squash, zucchini and carrots. My husband does not like peas, so we never eat them. My mom’s recipe called for both onions and peas, but my family does not like them. Her recipe called for a can of cream of celery soup, and sometimes I will use one. Usually I use cream of chicken soup.
The first step is to get a pot of water boiling. It has to be large enough to hold the chicken and vegetables with enough room to boil without spilling over. I season my water with poultry seasoning, garlic salt, pepper, a bay leaf and sometimes I’ll add a dash of oregano or basil. Next I put the chicken in the pot. I put in whole frozen breasts. While they start to cook I wash and cube my potatoes into bite size pieces. I add those to the water, and take out a chicken breast. I cut the chicken into bite size pieces. At this point it will still be frozen in the center, but it cuts easily. I toss those pieces back in the water and cut up the rest of the chicken the same way. At this point I preheat my oven to 350 degrees and add some of my frozen Normandy blend vegetables to the pot. I don’t measure, so I just put what I think will fill my pan.😉 The pan I use is 13″x9″. While the mixture starts boiling again I work on the pot pie filling. I melt a stick of butter and pour that in the pan, then I add the can of cream of chicken soup and a cup of the water from the pot stirring it all together. My next step is to mix the topping, which is equal parts milk and Bisquick. I use 2-2 1/2 cups of each. By this point it’s time to drain the chicken and veggies. I usually don’t save the liquid, but it feels like a waste to dump all those flavors down the drain.😞 I make sure I pull out the bay leaf I had seasoning the liquid and spread everything into the pan, coating it with the soup mixture. Finally the Bisquick mixture gets poured over the top of the meat and veggies. I try to poke any of the bits under the topping to make sure the topping covers it all well. Then it goes into the oven until the topping is golden brown. My new oven cooks faster than my old one, so it only takes 45 minutes instead of an hour.
I know it’s not a traditional chicken pot pie, but my family really enjoys it. I still think of it as my mom’s pot pie, since I have taken a few steps from her original recipe. 😉