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Quick & Easy Chicken Pot Pie



Do any of you remember that Arthur episode about D.W. being a picky eater? Where everyone tries to get her to like spinach and then finally, at the end, she eats a "Little Bo Beep Pot Pie" at this restaurant and she thinks it's delicious, and then she finds out it has spinach in it. And then she's like "Why's everybody looking at me? I LOVE SPINACH!"

That was a great episode. I miss that show. Now they have all these weird new shows on PBS. Nothing like the classics back in my time.



Anyways, I don't have a Little Bo Beep Pot Pie for you today, but I do have a delicious chicken pot pie that is going to knock your socks off. And it's really easy to make, so pay attention. This is going to be on your dinner table tonight. Ready?



You're going to start off by cutting some chicken breast into nice little cubes. Chicken breast is easiest to cut when it's just slightly thawed, so don't go hurting yourself trying to cut it at any other time. But yeah, you're going to cut it up, then put it in a saucepan and cover it with water. Then you're going to season that water because you need to get some flavor into that chicken. PLUS, you're going to use that water later for the filling.


So once you season your water, you're going to boil the chicken until it's cooked. What you're not going to do is walk away from the chicken while it's boiling, because when chicken boils, all this foamy white stuff rises to the surface and you're going to have to skim it off. If you don't, all the dried herbs you threw in there are going to stick to the chicken and to the scum and it's just going to be one big hot mess. Trust me.



When the chicken is done cooking, you're going to prepare your crust. You're actually supposed to do this step before you cook the chicken, but, tomayto tomaahto.

You'll only need three ingredients for your crust. Bisquick. Butter. And milk. That's it. It's that simple. You just mix them together until you make a soft dough, and then you press that dough onto your pie plate, and you bake it for about 5 minutes. Boom. Now you make your filling.



Of course, I'm going to tell you that your filling is really easy to make too, but it really is. You just need butter, onions, more Bisquick, the water you boiled your chicken in, the chicken you cooked, and frozen mixed vegetables. It won't take more than 5 minutes to put together.

Then you're just going to pour all of it into that bottom crust you made, whip up the top crust from the same three ingredients, pour that on top, and pop it in the oven for about 25 minutes.



That's less than an hour, from start to finish. And I'm willing to bet that it'll be devoured in half that time. 
 

Quick & Easy Chicken Pot Pie

Yield: One 9-inch pie
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Ingredients:

For the chicken:
1 and 1/2 cups cubed chicken breast
1 large bay leaf
1 teaspoon dried parsley
1/2 teaspoon thyme
1/4 teaspoon salt
1/4 teaspoon black pepper
water

For the bottom crust:
1 cup Bisquick
2 tablespoons unsalted butter, cold
2 tablespoons whole milk

For the filling:
1/4 cup unsalted butter
1/4 cup Bisquick
2 tablespoons chopped onion
1/4 teaspoon salt
pinch of black pepper
1 cup frozen mixed vegetables 
1 and 1/4 cups water (from the boiled chicken)

For the top crust:
1/2 cup Bisquick
1 tablespoon unsalted butter, melted
1/3 cup whole milk

Directions:

For the chicken:
In a medium sized saucepan, add chicken, bay leaf, and seasonings, and cover with 2 cups of water. Bring to a boil over medium-high heat, then cook for about 8-10 minutes, until chicken is cooked through. Keep an eye on the chicken when it's boiling, and make sure to skim off any frothy, white residue that rises to the surface. Remove chicken cubes from the water with a slotted spoon and set aside. Then, strain and reserve 1 and 1/4 cups of the water to use for the filling later.

For the bottom crust:
Preheat oven to 400 degrees F. In a medium sized bowl, use a pastry blender to cut butter into Bisquick mix until mixture resembles coarse crumbs. Stir in milk with a wooden spoon until a soft dough forms (You may need to use your hands to form the dough). Pat dough onto the bottom and up the sides of a 9-inch pie plate. Bake for 5-7 minutes, or until light brown. Remove from oven and immediately press crust down gently with the bottom of a measuring cup to make a flat bottom and a ridge all around to hold the filling.

For the filling:
In a medium-sized saucepan, heat butter over medium heat until melted. Stir in Bisquick, chopped onion, and salt & pepper, and stirring constantly, cook until mixture is bubbly. Remove from heat, and stir in reserved water. Then, stir in frozen vegetables.

Return saucepan to the heat, and stir constantly, until mixture reaches a full boil. Stir for an additional minute, then remove from the heat and stir in chicken. Pour mixture into prepared crust.

For the top crust:
In a small bowl, whisk together Bisquick, melted butter, and milk until smooth. Pour the mixture evenly over the filling. Use the back of a spoon to gently spread it to the edges of the pie plate. 

Bake for 25 minutes, or until the top is golden brown. Let stand for 10 minutes before serving.

Notes: If you use a different type of Bisquick or a different brand of pancake mix altogether, you may need to increase the milk measurements.

Also, if you don't want the herbs to stick to the white "scum" and/or the chicken, put them in a teaball or cheesecloth pouch. They will provide flavor, while staying contained in the bag/pouch. You could also simply use fresh herbs.

Adapted from Brown Eyed Baker

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