Chicken Pot Pie

Sorry I don't have pictures, I left my camera in Tennessee. Oops. But I really had to share this recipe with you guys. Steve and Emily came over for dinner tonight, and this is probably the first meal I've made where everyone raved over it. Well, except for Jacob, who gave me a "It's pretty good," which for him, means an 8.5 or so. Steve went back for seconds and thirds... which is a great sign. Four people cleared out a 9x13 casserole - good signs!

I give this meal a 9-9.5 because it's easy, relatively cheap, I didn't have to go to the grocery store to get more ingredients (because I had everything on hand already), and it was really quick with easy cleanup.

Chicken Pot Pie (adapted from a Paula Deen recipe)

3-4 chicken breasts, cut into 1/2" cubes
Salt and pepper
Poultry seasoning
3-4 carrots, peeled, sliced
8 oz. sliced fresh mushrooms (1 normal package) - I use cremini mushrooms, never white button
1 smallish onion, chopped
1 small baking potato, peeled, chopped
1 c. fresh or frozen corn kernels
1 c. frozen green peas
1 can cream of mushroom soup
1 c. chicken stock
1½ c. Bisquick
1 c. milk
2 Tbsp. melted butter

Preheat oven to 350° F and lightly grease a 9x13 glass baking dish. Season chicken with salt, pepper, and poultry seasoning, to taste. In a large sauté pan over medium heat, brown chicken with carrot, mushrooms, onion, and potato (and S&P to taste) until chicken is browned, onion and carrot are tender, and mushrooms have released their liquid. In the last 2 minutes, add FRESH corn. (If corn is frozen, just add it with the peas.) Remove from heat and allow to cool a few minutes. In prepared 9x13 dish, layer chicken mixture with corn and peas. In a separate bowl, whisk together soup and chicken stock, and season with salt and pepper. Pour over casserole. Whisk together Bisquick and milk, and pour over casserole. Drizzle butter over casserole. Bake until the topping is golden brown, 30 to 40 minutes.

Note: to make this easier, you can substitute frozen for a lot of these vegetables, but I enjoyed the taste of fresh, and it didn't take a whole lot longer to prep and sauté the fresh vegetables. Also, you can substitute shredded rotisserie chicken for the raw then sautéed chicken. Just heat it in the sauté pan with the poultry seasoning. DON'T LEAVE OUT THE POULTRY SEASONING. It makes such a big difference! I use it in quite a few chicken dishes. It's a mixture of sage, thyme, marjoram, cloves, pepper, parsley, onion powder, salt, rosemary... each brand will have a different mixture, but those are the general ingredients. Oh my GOSH is it delicious in chicken dishes.

Enjoy this! I am LOVING it. Steve kept saying, "That dinner was good... you need to make this again..." Good times. Let me know when you make it!