Pah Pie

This is our all time favorite chicken pot pie recipe, or as Ella likes to call it, "Pah-pie". There are very few recipes that I try that become part of our regular rotation, but this is definitley now one of them. I am posting this at the request of Ella's daycare provider, Lisa. Ella took leftovers for lunch today, and Lisa took one look (and smell), and had to have the recipe. This is Paula Dean's Hurry Up Chicken Pot Pie recipe with a few modifications (photo courtesy of www.food.com).

Chicken Pot Pie

2-3 boneless, skinless chicken breasts (we like happy chickens, which taste much better in our opinion)

1 can cream of chicken soup
1 cup chicken broth
1 cup thinly sliced carrots (about 4-5 carrots)
1/2 cup frozen peas
1 1/2 cups bisquick
1 cup milk
1/2 stick butter, melted (half of what the butter queen calls for)

Preheat oven to 375 degrees. Spray or drizzle chicken breasts with olive oil, salt, and pepper (on both sides). Roast on sheet pan in oven for about 20 minutes until done. Let cool for a little while before dicing up. Reduce oven to 350 degrees. In greased cassrole dish (I use a 2 quart oval dish), layer diced chicken, carrots, and peas. In a separate bowl, whisk together soup, broth, and some salt and pepper until smooth. Pour over chicken and vegetables. In another bowl, whisk together bisquick, milk, and melted butter. Spread over the top of the casserole. Bake for 45-50 minutes until golden brown. We like to eat this with one of those cesar-salad-in-a-bag-mixes, which are the best invention ever. Enjoy!