|Recipe from: blogchef
Image Credit: Bobby
Chicken Pot pie Bake Recipe
“This is a recipe for chicken pot pie bake that is both simple and delicious. You can make this recipe even easier than it already is by using the meat from a cooked rotisserie chicken.” Bobby
3 boneless skinless chicken breasts
2 cups chicken broth
½ cup butter (1 stick)
1-2 cups frozen peas and carrots (thawed)
2 cups milk
2 cups Bisquick
1 can cream of chicken soup
2 teaspoons chicken bouillon
½ teaspoon dried sage
Ground black pepper (to taste)
Preheat the oven to 350 degrees F.
Place the chicken breasts in a deep saucepan with enough water to cover the chicken.
Bring to a boil.
Reduce heat and simmer for 15-20 minutes or until the chicken is fully cooked (the internal
temperature has reached 165 degrees F).
Remove the chicken from the water and allow it to cool.
Shred the chicken using two forks.
Place the stick of butter into a 9×13 inch casserole dish.
Place into the oven until the butter has melted.
Remove from the oven.
Spread the shredded chicken evenly over the butter.
Sprinkles sage and ground black pepper over the chicken.
Add a layer of the thawed peas and carrots.
In a medium bowl whisk together the Bisquick and milk.
Slowly pour over the chicken. In another medium bowl whisk together chicken broth, chicken
bouillon, and cream of chicken soup until well combined.
Slowly pour the chicken broth mixture over the Bisquick layer.
Place into the oven and bake at 350 degrees F. for 50-60 minutes or until the top is golden
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