Thursday, December 27, 2012


Did you have turkey for Christmas and now have a ton of it left over? Here is a recipe for re-purposing that meat into a new dish. Shhh....don't tell your family they're eating left-overs!

Jeannie’s Chicken Pot Pie 

4-6 chicken breasts, cooked (reserve 1 cup of broth)(or use 2-3 cups left-over chicken or turkey)
1 stick butter
1 package frozen mixed veggies or 1 can Veg-All
1 can (10 3/4 oz) cream of mushroom soup (or you may use 2 cans of cream of chicken soup, omitting the mushroom soup)
1 can (10 3/4 oz) cream of chicken soup

1 cup sour cream
1 cup chicken broth (reserved from cooking chicken) to make it thicker, use just a little less 

1 cup or more of Bisquick or SR flour, I really prefer the packets of buttery biscuit mix 
1 cup of milk (adjust milk if using the packet mixes)

Heat oven to 350 degrees.
Chop cooked chicken breasts. 
Melt 1 stick of butter in oven in 9x13 pan. When melted, remove from oven and place chopped chicken breasts evenly over melted butter.
Steam veggies in microwave, or use 1 can of veg-all. Place on top of chopped chicken layer.
Mix together soups, sour cream and 1 cup of chicken broth. Spread over veggie layer.
I then cut a little butter sometimes into the Bisquick or SR flour and then mix in milk. Stir.
I pour this flour, milk mixture over the soup layer; I do not spread it, just let it spread as it bakes. 
Bake until golden brown (Usually takes most ovens 45-60 minutes). 


Brenda Riden
Pampered Chef Consultant

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