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
Ingredients:
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)
Cooking
Instructions:
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
brown.
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