Thursday, August 8, 2013

Easy Homemade Bisquick Chicken Pot Pies

Easy Homemade Bisquick Chicken Pot Pies
So, the other night, I had homemade pot pies on the menu, and the whole family was excited about it, as I haven't made pot pies in a long time, mostly because it is so time consuming. Anyway, one way to cut down on the time I spend on it is to buy premade pie crusts. I had a box of pie crusts in the fridge, I discovered right before I went shopping, so I put pot pies on the list. I really should have checked the expiration date on them, though, as I would have bought more had I known that they expired in June. Yeah. I need to clean out my fridge more.

But I digress.

So, I almost chucked the whole idea of making pot pies, especially after I realized that I was out of shortening outside of butter, and I have never made pie crust with butter. I mean, I know is possible, but mine was not room temperature, and I didn't know how the crust would turn out if I microwaved the butter. (As you can tell, I overthink things. A lot.)

I digress some more.

Anyway, I nearly decided to use my thawed chicken breast with some pasta, but the family was all like, "NOOOOOOOO!!!!!! WE WANT POT PIES!!!!" so I started prepping to try to make pie crust out of refrigerated butter when I saw a box of Bisquick in the cupboard. Now, the only reason I even have it is because the family is so obsessed with the 7-Up Biscuits I make out of it, so I almost never even use the stuff. I didn't know what it was capable of.

I didn't have a recipe for it, but I figured, "How hard could it be?" So, while my daughter finished prepping the filling, I made Bisquick pie dough. And, to my amazement, we did not end up with veggie and chicken stuffed biscuits. It was a little less dense than pie dough, and had a slightly different texture, but honestly, it was super easy and tasted really, really good!

I made these in a mega muffin pan, so they were very nearly the same size as a pot pie you'd buy in the frozen food section of the market.

I think next time, I am going to experiment with a Southwestern version, adding taco seasonings to the crust, and corn, cooked rice, and peppers to the filling!

Here is the recipe on my Pepperplate account: Easy Homemade Bisquick Chicken Pot Pies.
Here is a link to a PDF version of the recipe on one of my retro recipe cards: Easy Homemade Bisquick Pot Pies.

Or copy and paste from here:

    For Filling
        1 chicken breast
        1/2 cup celery, finely diced
        1/2 cup carrots, sliced
        1 pkg chicken gravy mix
    For Crust
        3 cups Bisquick
        1/2 cup melted butter
        1 cup water

    For filling
        Cut up thawed chicken breast into 1/2-inch cubes, and toss into small skillet with your favorite cooking oil (I used 2 tblsp. unsalted butter). Season to taste (I used salt, pepper, lemon pepper, onion powder, and garlic powder). Allow to cook over medium heat, stirring and flipping occasionally.
        Chop up celery and carrots and place in small saucepan. Cover with water, add salt, and bring to boil.
        In a separate saucepan, make gravy mix following package directions.
        Drain cooked vegatables and add to gravy mix. Add chicken chunks to gravy mix. Set aside.
    For Crust
        In a large bowl, combine Bisquick, melted butter, and water and knead for 1 or 2 minutes, until mixture forms a smooth ball.
        Roll out dough onto lightly floured surface as a pie crust, about 1/4-inch thick.
        Using a medium bowl as a guide, cut out 6-inch diameter circles from the dough.
        Place 6-inch circles into Mega-Size Muffin pan and press dough to sides.
        Re-roll dough and cut out 4-inch circles for pie tops.
        Fill dough-lined muffins with gravy mix, and top with upper crusts.
        Press edges of dough together gently, poke holes in the tops, and put in 400-degreeoven for 25 minutes. Makes 6 pot pies.