Friday, December 17, 2010

Chicken Pot Pie W/ Buttermilk Biscuit Topping

Chicken Pot Pie W/ Buttermilk Biscuit Topping


- 1 Lb Skin On & Bone In Chicken (I prefer dark meat you can use white or a mix of both! Leaving the skin and bone in gives the broth more flavor)
- 2 Tablespoons Margarine
- 1 Lb Fozen Mixed Veggies
- 2 Cans Cream of Chicken Soup
- 1 1/2 cups Bisquick
- 2 Cups Buttermilk


1. Boil Chicken w/ plenty of salt and pepper. Reserve Broth. Remove Chicken from bone and shred. Set aside.
2. Melt Margarine in a pot. Add in Mix Veggies, Pour enough Chicken Broth over the Veggies to cover. Boil Rapidly until almost all the liquid is evaporated *Uncovered*. Took me 20 mins. Start checking it at 10 mins.

3. Drain Veggies reserving the Liquid.

4. Mix together Soup, Chicken, Veggies, and the Reserved Liquid. *Should be about 1/4 of a cup left if more then that then just measure 1/4 cup and chunk the rest

5. Pour Chicken Mixture in Casserole dish.

6. Prepare topping, Mix together Bisquick & Buttermilk. Should be the consistency of Pancake Batter so if you need more buttermilk add more. 2 cups worked great for me.

7. Pour Topping over Chicken Mixture. Bake at 400 for 30 mins or until Golden Brown.