Cream of Mushroom Chicken Pot Pie

By

NO BOTTOM CRUST CHICKEN POT PIE!

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  • 12
  • Easy
  • 30 mins
  • 40 mins
  • 4 mins
  • Average budget

Ingredients

  • 2.5 LARGE CHICKEN BREASTS
  • 2 MEDIUM PEELED CARROT
  • 1 CUP MUSHROOMS
  • 1 CUP CORN
  • SUN DRIED TOMATOES (IF YOU WISH)
  • 1.5 CANS CREAM OF CHICKEN
  • 1 CAN CREAM OF MUSHROOM
  • 1 1/3 CUP MILK
  • 2 EGGS
  • 2 CUPS FLOUR
  • 3 TSP BAKING POWDER
  • 1 STICK BUTTER MELTED
  • SALT
  • ITALIAN SEASONING
  • PAPRIKA (FOR COLOR NOT TASTE)
  • ONE OF THOSE RECTANGLE PANS 15" by 10" approx.

Preparation

Step 1

preheat oven to 425 and grease your pan

Step 2

saute all hearty ingredients (chicken first to avoid sickness then the veggies in different pan) on medium heat- brown those puppies and cook. When all cooked throw them in your pan *note: chicken CAN be undercooked slightly here in the middle since its going in the oven. but make sure the edges are all done before putting in veggies.

Step 3

spread meat/veggie mix over the bottom of the pan. add cream of chicken, and cream of mushroom. and mix thoroughly before spreading evenly across the bottom

Step 4

mix all other ingredients in a bowl. consistency should be easily pourable but not completely liquidated. it should be thick. if not, add either more butter or more flour depending on the problem. (i never measure so i always have this problem)

Step 5

pour said mixture onto meat/veggie mixture in the pan. spread it out! this will be your crust. if it looks too thick then it is and take some out. this stuff expands a lot!

Step 6

throw in the oven for about 30-45 minutes OR until starting to brown on top. should be golden like a retriever NOT dark or it will taste funny.

Step 7

add salt to taste, cut up and enjoy!

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easy to switch up ingredients! try it a few times and see what spices and things you like best.

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