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Beth Bell's Quick and Easy Chicken Pot Pie

Beth Bell has been cooking for crowds large and small in Duluth for the past 38 years.

Beth Bell and her husband Woody met at UGA, married and moved to Duluth 38 years ago. With a family of three children and many friends that she likes to feed, Bell spends a lot of time in the kitchen.

A very active member of Duluth First United Methodist Church, until three years ago she was a key worker in preparing the Wednesday night dinners for church members. Over the years, as the congregation grew, this became a bigger and bigger job. More than 20 years ago a group of the ladies, calling themselves the Dinner Belles, got together to plan and purchase food for these dinners. As the congregation grew Bell, who has a degree in family and consumer science, took over the job of purchasing and shopping for all of the food. 

One of the dishes that was very popular at these dinners was Bell’s chicken pot pie. She says, “I keep the ingredients in my pantry and freezer all the time and take it to friends when there is an illness, company coming, death in the family or just because I am thinking of them. The chicken pot pie is a comfort food to let someone know that you love them.”

We’re glad that Bell is now thinking of us by sharing this recipe. I’m going to have these ingredients on hand at my house so that I can be ready to make this to take to a friend, or eat myself.

Quick and Easy Chicken Pot Pie

ingredients:
*1½  cup cooked chicken, cubed
1 cup chicken broth
1 (16 oz.) can Veg-All, drained or 1½ cups frozen mixed vegetables
1 can cream of chicken soup
salt and pepper to taste
Topping:
1 cup Bisquick
1 cup milk
1 stick butter or margarine

Prep:
Boil chicken and reserve 1 cup broth. (You can use canned chicken broth)

Cube chicken.

Mix chicken, broth, vegetables, soup, salt and pepper.  

Pour into a 9x13-inch baking dish which has been sprayed with cooking spray.  

Combine Bisquick and milk and pour over chicken mixture.  

Melt butter and pour over Bisquick mix. 

Bake at 350 degrees for 45 minutes-1 hour.

*Time saving tip from Carol: From time to time I like to cook large quantities of bone-in chicken breasts, cube them, package them in 1-2 cup portions and keep those in the freezer. Then when I want to make a recipe like this, the chicken is cooked and I can go from there. 

Also, I think that you can reduce the amount of butter if desired. 

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