This is an absolutely delicious version of chicken pot pie. I adapted it for my family’s preferences from the original Bisquick recipe for chicken pot pie. It’s cooked in 2 9×12 inch pans, and is very filling and delicious. Enjoy! 
Chicken Pot Pie
| Ingredients | |
|
1.) Season the chicken breasts with salt, pepper, garlic powder and curry; fry in a pan with a small amount of olive oil. |
| 2.) While the chicken is cooking, peel and slice the potatoes and put them on to boil. | |
| 3.) Open the vegetables and drain them. Set aside. | |
| 4.) When the chicken is done, shred it and spread it evenly among 2 9×13 baking pans. | |
| 5.) Evenly spread 2 cans of each vegetable in each pan. | |
| 6.) Spread 1-1/2 cans of cream of chicken soup evenly over each pan. | |
| 7.) Place the cooked potatoes evenly in each pan. | |
| 8.) In a bowl, mix together 2 C Bisquick, 2 eggs and 1 C milk. Spread over one pan. Then, repeat for the other pan. | |
| 9.) Sprinkle the top of each pan with Parsley. | |
| 10.) Bake for 30 minutes at 400 degrees, or until the top is a golden brown. | |
| VARIATION: Add sliced cheese or grated cheese (whatever is your favorite!) before the vegetables. |
