Chicken Pot Pies

We are freezing. I mean its cold. Keep in mind we are in South Texas and we are sometimes wearing shorts on Christmas. Yesterday, the high was in the upper 30's. I had a fire in the fireplace all day long! It was so nice. My dogs love to go outside and play during the day but they went out to potty and couldn't get back in fast enough. Then they would sit at the door and wait for me to open it and then just kind of peek out and turn right around. On days like this I just gotta have something cooking. My middle daughter Sara is home from college with me so we made her favorite winter time food (though she does ask for it year round). A long time ago I got this recipe out of the school district cookbook. This is the best kind of book, where you can get peoples family recipes. I have changed it up and changed it up until it is now ours. It will be in our family favorites cookbook that I will start on after the first of the year. I just want to take a second here to thank everyone again that leaves me comments. I am going to answer each and every one. I appreciate them so much.

Chicken Pot Pies

2-3 lbs of chicken, cooked and deboned (about 3 cups)

1 cup of the chicken broth reserved from cooking the chicken

1 med sized bag of frozen peas and carrots

1 can cream of chicken soup

1 can cream of celery soup

1 large baking potato, cooked and cubed

1 1/2 teaspoons of pepper

1/2 teaspoon of salt

Crust:

1 cup of Bisquick-I like Bisquick, but you can use any kind of baking mix

1/2 cup milk

1 egg

Paprika

Preheat oven to 400 degrees.
Bring cup of broth to a slow simmer and add frozen veggies and cook for about 2 minutes. Add cream soups, salt, and pepper. Add your potato. Mix until heated through. Spray 6 (2 cup size) ramekins with non stick spray. You can also use an 11x7 pan or pie pan. Prepare your crust:

Add bisquick, milk and egg and mix with a fork. This will be a little runny. Pour about 1/2 cup over each ramekin filled with chicken mixture. Sprinkle with a little paprika and bake for 20 minutes.

These are your ingredients. I accidently grabbed two cream of chicken soups. One is supposed to be cream of celery!! That on the right is my chicken broth. I love those measure cups that let you seperate the fat!

Boil your chicken with some salt, pepper and some chopped up onions. I used all thighs this time.

Boil your veggies in the broth and cook your potato at the same time.

After your veggies are cooked a little, add soups, seasonings and potato.

Just three ingredients for your crust mixture. Easy Easy Easy!

Pour about 1/2 cup over your filling.

Sprinkle with paprika and bake.

This is the baked pot pie. The crust on top is just enough bread to go with the filling. This was perfect on a super cold day. It will warm you all over.