Chicken Pot Pie # 2
Submitted by beckielui
Easy chicken pot pie with a poured batter crust that forms itself as it bakes. Creamy soup base, frozen peas and carrots, zero pie-dough stress. Comfort food on autopilot.
YIELD
6 servingsPREP
30 minCOOK
60 minREADY
90 minNo rolling pin, no pie crust anxiety, no problem.
This pot pie takes a shortcut that actually works: raw chicken breasts go into the dish first, get smothered in a creamy blend of chicken and celery soups with broth, then topped with thawed peas and carrots.
The magic is the batter. Whisk together milk, melted margarine, self-rising flour, and baking powder, pour it right over the top, and let the oven do the rest.
The batter rises and browns into a soft, golden crust while the chicken cooks through in the bubbly sauce below.
Kitchen Tips
- Whisk the batter smooth with no lumps. Add the flour gradually to the milk and margarine mixture so it stays silky.
- Don’t stir the batter into the soup layer. Just pour it gently on top and let it float. It forms its own crust as it bakes.
- Defrost the peas and carrots before adding them. Frozen veggies will cool down the filling and throw off the cooking time.
Ingredients
Directions
Spray baking dish well with non-stick 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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