Monday, November 5, 2012

Chicken Pot Pie Casserole and the giveaway winner!

Chicken Pot Pie Casserole 1


We had a great week long vacation a few weeks back. We have another 5 day one coming up this week. We had a wonderful week full of long walks, and furniture re-arranging, and some new purchases, and some cleaning and re-organizing, a few dinners out, and lots of days where the clock didn't guide our day.

Sometimes you don't realize the stuff you miss when you are a working mom. For instance...I made soup during the week, something that never happens during a normal work week. Soup is almost always made on the weekend. Jesse came in from school and asked what was for dinner and when I said soup, he had this perplexed look on his face and said "Soup? On a Wednesday??" So yeah, it was that kinda week. Slow and relaxing.

I am getting ready to get my Christmas crafting started and prepping all the lists and planning that will come along with the upcoming holidays....in other words...I'm in my element. My favorite time of the year. Gatherings and good food and lots of love and laughs, cause that's what it's really all about isn't it?

Another thing I love about the upcoming holidays......PIE.

It's my most favorite word this time of year.

PIE. PIE. PIE. PIE. PIE.

I love pie. I am a total pie lover. Pie makes me happy. Pie crust makes me happy. Pie fillings make me happy. I'm such a pie girl. Cake is good but pie, oh my.

Give me sweet or savory, fruit filled or meat filled, there is just something wonderfully warm and comforting about food nestled between crusty layers of goodness.

I'm one of those people will usually choose pie over cake every single time. Thanksgiving....I like to call it Pie Day. The meal is ok, but the pies you after the big meal......that is the holiday to me.

So I bring you a savory pie. A casserole that is so damn easy to make it's ridiculous.

Chicken Pot Pie Casserole


Be sure not to mix the layers when you make this. You will be tempted to do so, but please refrain. Something magical happens when it bakes...the biscuit mix rises and creates a crust and the veggies and chicken lay beneath it in a creamy sauce. It's magical.

I've made this casserole twice already. The first time I made it I didn't add in any veggies. The second time I made it I added in a bag of frozen corn. The next time I make it I'm going to add in a bag of mixed veggies and some sauteed mushrooms. I have this picky child that doesn't like some veggies so I held off and just used corn the second time around. Be creative and add anything that you normally would to a chicken pie pot.

I cooked two large chicken breasts and two chicken legs when I made this version. You certainly can use the meat from a rotisserie chicken also.


Chicken Pot Pie Casserole
Adapted from a recipe at The Shady Porch

Meat from one Rotisserie chicken (or 4 cups shredded chicken)
1-16oz bag frozen mixed vegetables, thawed (or any combination of veggies you like)
2 cups chicken broth
½ stick butter (4 tablespoons)
2 cups Bisquick (or self-rising flour)
2 cups milk
1 can cream of chicken (or mushroom or broccoli, whatever cream of soup you like)
1 tablespoon of your favorite seasoning mix. (I use Mrs. Dash)

Melt the butter and place it in the bottom of a large baking dish. Spread the shredded chicken on top of the butter. Spread the vegetables on top of the chicken. Sprinkle with seasoning mix.

In a bowl mix the milk and the Bisquick and slowly pour over the chicken and vegetables. In another bowl mix the chicken broth and the cream of chicken soup together and pour slowly on top of Bisquick layer.  DO NOT MIX THE LAYERS!

Bake at 350 for 35 – 40 minutes or until golden brown. Let sit 10 minutes before serving.

Now the giveaway winner! The winner of the Jamie's Cookbook "Great Britain" is:

jennifer_f who said:

"Dinner last night was grilled steak and asparagus with mashed potatoes".

Congrats Jennifer! Please use the contact me button at the top of the blog to send me your mailing address!
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