Basil Lemonata Recipe
For those of you just meeting me, I want to be clear that I am not now, nor have I ever professed to be a great cook, a good cook, or even one who cooks. My singular domestic skill however, is baking delicious-and-never-low-fat items. My specialties involve anything made with sugar, butter, and eggs because any combination of these ingredients is truly difficult to screw up (and I have tried). Now this particular recipe is not a dessert, so no sugar or eggs, but it’s creamy and delicious so we’ll forgive it being a main course.
This recipe is actually from my childhood, during which my mother made a Chicken Pot Pie at least twice a week for nearly a decade. She brought it to every neighbor, friend, or church member with a hospital stay, so if you had a baby or a hip replacement, you could expect a Chicken Pot Pie at your door, and I could expect one for dinner that same night. Consequently, Chicken Pot Pie and I had a falling out for many years, until I realized that it actually is the perfect item to take to anyone for any occasion. Even better, it requires little preparation, has nearly universal appeal, and looks like way more work than it actually is… perfect! Now it’s my go-to food gift for friends and neighbors, so I hesitate to share it with the world, lest everyone discover how easy it is to make and no longer laud my culinary skills.
Recently I’ve become better known for my deft uncorking of wine and champagne bottles, and that reputation suits me better, so I’ve decided it’s time to let the Chicken Pot Pie go into the universe…you’re welcome.
Easy Chicken Pot Pie
Whole Rotisserie Chicken- pulled apart and chopped into chunks. A small one will do, medium is great, and a really large one can probably make 2 pot pies. **Don’t do anything crazy like roast your own chicken or anything. That takes entirely too long and defeats the purpose of this being quick and easy!
Canned Veggies total of 2-3 cans in any combination; drained- I like green beans, carrots, peas or corn. You can just use 2 cans of Veg-All if you want. ***Definitely don’t do anything super crazy like use fresh vegetables- again, way, WAY too much work.
1 can Cream of Mushroom soup
1 can chicken broth (same size as cream of mushroom soup)
1 1/2 cup Bisquick
1 1/2 cup milk
1 stick butter or margarine
In a 9×13 pan layer chicken then he veggies.
Mix cream of mushroom with chicken broth and pour over chicken and veggies.
Mix Bisquick and milk and pour over top.
Melt stick of butter and drizzle over top.
Should look like this:
Bake 350 degrees for about an hour until it looks like this:Share This: