Creamy Chicken Pie

Staring at some leftover turkey in your refrigerator? Of course you aren’t, you’re reading this blog, but maybe you’re looking for something new to do with that bird. There’s no reason not to substitute turkey for chicken in this recipe, or any other meat for that matter. If you have a picky veg eater you can always substitute the mixed veg for something they will eat, broccoli is an awesome substitute. Just make sure that it is cooked, or tender enough that it will cook, before adding it.

This was one of my niece’s favorite recipes when she lived with me years ago, this and finger food night (usually chicken strips, tator tots, and carrots or some combination like that. Nothing that required a utensil to eat). It’s pretty easy to put together and throw in the oven, leaving you more time for other things.

Creamy Chicken Pie

½ cup onion, finely diced
2 cups frozen mixed vegetables, thawed
2 cups cooked chicken, diced
1 10 ¾ oz. can condensed cream of (your choice) soup
1 ½ Tbsp. fresh parsley, chopped
½ tsp. Italian seasoning
½ tsp. powdered garlic
½ tsp. seasoned salt
1 cup flour
1 ½ tsp. baking powder
½ tsp. garlic salt or seasoned salt
2 Tbsp. butter, melted
2/3 cup milk
1 egg

Preheat oven to 425° F.

Combine the onion, mixed vegetables, chicken, soup, parsley, Italian seasoning, powdered garlic, and ½ tsp. seasoned salt in a greased 8 X8 pan.

Combine the remaining ingredients in a medium mixing bowl. Do not over mix or the topping will be tough. A few lumps are okay; just make sure that there are no dry spots.

Pour the batter over the chicken mixture, spreading it evenly and making sure it reaches into the corners and sides.

Bake at 425° F for 25-30 minutes or until golden brown and the biscuit topping is thoroughly cooked.



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