January 4, 2007

Pot Pies for Fair Weather Days

It’s a cold and rainy day here in Mid-MO today. It’s days like this that I want to curl up with a blanket and a bowl of some type of pot pie.

Wikipedia describes a Pot pie is a type of baked savory pie with a bottom and top (or just top) covered in flakey crusts and baked in its own pie tin.

This is in contrast to the Australian meat pie and many British regional variants on pie recipes which may have a top of flakey pastry, but the body is made from a heavier more mechanically stable, but still edible, shortcrust, hot water crust or similar pastry.

This is a recently modern advancement of the pasty which often required one to discard the crust as it was much harder than the rest of the pastry.

My definition is a little different. Pot pies are a true comfort food that brings a smile to any face. Some are very elaborate and some quick and easy.

Today’s pot pie recipe is one that I use when I’m in a rush to get dinner on the table. I came across it in one of my Paula Deen cookbook’s awhile ago and I’ve made this pot pie quite a bit since then.

It is a little different than most pot pies because the crust is just biscuit mix, no short crust to mix up, which really helps get this dish on your table in a snap. Curl up with a plate of this dish the next time the weather is gloomy…I guarantee it will make the day a little brighter.

Chicken Pot Pie

Quick and Easy Chicken Pot Pie
by Paula Deen
Makes 6 to 8 servings

2 (10.75-ounce) cans cream of chicken soup
1 cup sour cream
1/2 cup milk
1/2 teaspoon dried parsley flakes
1/4 teaspoon garlic powder
1/4 teaspoon salt
1/4 teaspoon ground black pepper
1 (1-pound) package frozen mixed vegetables, thawed
3 cups chopped cooked chicken
1-1/2 cups Bisquick baking mix
1/2 cup grated sharp Cheddar cheese
1/2 cup milk

Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking dish.In a large bowl, combine soup, and next 6 ingredients. Stir in vegetables and chicken. Spoon mixture into prepared baking dish; set aside.

In a small bowl, combine baking mix and cheese. Add milk, stirring just until dry ingredients are moistened. Drop batter by heaping tablespoonfuls evenly over chicken mixture. Bake 35 to 40 minutes, or until biscuits are browned and pot pie is hot and bubbly.

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