YUM. I loved this! Probably because I love chicken pot pie in general...but I must say, I've tasted my fair share of not-so tasty ones. Once I ordered this in a restaurant and the middle of it was FROZEN. That was the last time I ever did that...
Anyway! This version is delicious...and healthy! Not a drop of butter! So go ahead, indulge :)
The crust is not flaky like traditional pie crusts. Flakiness comes from cold butter in the dough, which I didn't use. This crust is more like a biscuit or muffin batter. It tastes good with the sauce of the chicken and vegetables because it absorbs the flavor...
-1 pound chicken breast, diced into small cubes
-1 tablespoon olive oil
-1 cup chopped carrots
-1 cup chopped celery
-1 cup chopped mushrooms
-3/4 cup frozen peas
-1 tablespoon dijon mustard
-1 tablespoon Italian seasoning
-1 tablespoon dried dill
-garlic salt and pepper to taste
-1 tablespoon flour
-1 1/2 cups milk
-1 cup Heart Smart Bisquick mix
-1/2 cup milk
-Heat olive oilk in a pot and add chicken pieces. Cook for 2 minutes and add carrots, celery and mushrooms. Add the Italian seasoning, dill, garlic salt and pepper, and dijon mustard. Cook for 5 minutes or until chicken is almost cooked through.
-Mix the milk slowly into the flour while whisking constantly. Once the flour has dissolved, stir into into the chicken and vegetable mixture. Add the frozen peas. Mix and simmer on low for a couple minutes.
-In a separete bowl, mix the Bisquick mix with the egg and milk until well blended.
-Pour the chicken mixture into a pie dish. Spread the Bisquick mixture on top and bake for 20-25 minutes at 400 degrees.
-Serve and savor each hearty bite!