This is a staple in my home in the winter, and after reading this recipe, it may become a staple in your home as well!
You will need a large stock pot that is oven safe for this recipe.
Ingredients:
1 lb boneless, skinless chicken, cut into small pieces
Frozen mixed vegetables
1 large can cream of chicken soup
rubbed sage
basil
onion powder
minced garlic
tumeric
chilli powder
baking mix
canola oil
1 egg
1/2 cup milk
Note: If you don't like all the vegetables in the frozen mix, you can create your own. I use fresh potatoes (3 small to medium ones), frozen corn, frozen carrots, & frozen peas. I am going to run through the directions as I made my own pot pie tonight. If you are using all frozen vegetables, just add them in where I add in frozen veggies!
Directions:
Preheat your oven to 350 degrees. Place your stock pot (and it does need to be a large one) on a stove eye and put approximately 2 TBS canola oil in the bottom. Throw in the potatoes, they should be cut down to a small dice. Then season them liberally with the sage and onion powder. Put in 1 TBS minced garlic, about 1 tsp basil, a dash of tumeric, and a dash of chilli powder, then give it a good stir, and turn the heat up to medium, or medium high (where ever you generally cook your home fries). While the potatoes start to cook, cut up the chicken in to small pieces, and throw it in with the potatoes. It will all start to brown.
When the potatoes and chicken are cooked most of the way through, turn the heat off. Add in the large can of Cream of chicken soup. This is where you can customize your recipe. We do not care for green beans in our pot pie, but we do enjoy carrots, corn and peas. Put in what ever you like, approximately 1 to 1.5 cups of each. Start small, and then give the mixture a good stir. If you are satisfied with the ratio of vegetables to the meat, then you are finished with them, and can put the rest in the freezer for another dish. If you like more veg, then add them.
Stir in 1/2 cup milk, just stir enough to incorporate it, you don't want to squash the potatoes.
Now, pour 1.5 Cups baking mix into a bowl and begin to work some water in to it. When you have most of the lumps broken up, add in the egg and stir. Now work in some more water, you want this mixture to be a little thinner than pancake batter.
One you have reached the right consistency, pour it over top of the meat, veggies, and soup in the stock pot. Place your stock pot in the oven, uncovered, and bake approximately 30 minutes. Watch for the top of the biscuit to brown evenly, and pull it out to check with a butter knife in the center to see if the biscuit is cooked through. The gravy will be bubbling up around the edges making your house smell fabulous!.
As soon as the biscuit is cooked through, you are ready to eat!
Enjoy!
