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Listed in: Main Dishes: Poultry / Chicken
For the pot pie batter:
Mix together: 1/2 c. Bisquick, 1/2 c. milk & 2 eggs.
Pot pie filling: For the filling: I heat a can of drained corn, a bag of frozen vegetables (thawed), an extra bag of frozen peas in chicken stock. Use whatever veggies you like! Add shredded chicken or turkey. In separate cup, mix 2-3 T. of flour with milk and stir until smooth. Add to filling mixture and heat until thickened. Add more milk and/or flour to thicken as necessary. Season to taste with salt, pepper & a pinch of garlic powder to taste.)
Directions:
Preheat oven to 375 degrees.
Pour 1 T. of the pot pie batter into Pam sprayed 12 cup muffin tin.
Top with 1/4 c. pot pie filling; Sprinkle with shredded cheese.
Top filling with 1 more T. of pot pie batter.
Bake for 30-35 minutes.
(Cook's note: When thickening something, always mix your flour or cornstarch separately with cold liquid and then add it to your filling. This will prevent lumps!)
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Recipe Cloud Tags:- batter
- vegetables
- until
- sprinkle
- always
- separate
- cornstarch
- frozen
- shredded
- pepper
- filling
- pinch
- taste
- powder
- preheat
- prevent
- thickening
- veggies
- separately
- extra
