Chicken Pot Pie# 2
Submitted by allisonrhode
No-fuss chicken pot pie with a self-forming batter crust. Chicken bakes under cream soups with peas and carrots while a simple flour batter rises into a golden lid.
YIELD
4 servingsPREP
15COOK
1 hrsREADY
1 hrsIf traditional pie crust makes you nervous, this recipe is your new best friend.
Boneless chicken breasts sit in a creamy base of chicken and celery soups thinned with broth, topped with frozen peas and carrots.
Then you pour a quick batter of milk, melted margarine, self-rising flour, and baking powder over the whole thing.
As it bakes for an hour, the batter rises to the top and browns into a soft, biscuit-like crust while the chicken cooks through in the bubbly filling underneath. Pure magic, zero pastry skills required.
Pro Tips
- Spray the baking dish generously with cooking spray. The creamy filling likes to stick, and cleanup is much easier when you do.
- Pour the batter gently and evenly over the soup layer. Don’t mix them together or you’ll lose the crust.
- Let it rest for 5 minutes after pulling it from the oven. The filling will thicken up as it cools slightly.
Ingredients
Directions
Spray baking dish well with cooking spray.
Remove skin and cut each chicken breast into several pieces.
Place on bottom of baking dish. Mix soups and broth and pour over chicken.
Defrost frozen peas and carrots in microwave.
Scatter over top of chicken pieces.
Mix milk and melted margarine.
Add a little bit of flour and baking powder at a time to the milk and margarine.
Whisk smooth while adding.
Pour over soup layer. Bake at 350℉ (180℃) for 1 hour.
Crust will brown.
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