Friday, February 21, 2014


Recently after book club, we went to Checkers for lunch. While it is a new restaurant in the Northland, still most of us had never been to any Checkers before. 

That day there were so many good dishes to chose from that it was hard to make up my mind. I don't know why but for some reason after I saw the chicken pot pie on the menu, it just sounded so good. Chicken pot pie is a favorite of Friend Janice. I love it too, but must admit that it has been years since I ate one. I decided to get it and so did Janice. The bad thing was a salad also came with it and I ate all of it and then didn't have enough room in my tummy for much of the pie. BUT it was so good!!!!!! I did bring it home with me and ate it for dinner that night.

So when I opened an email from Betty Crocker and saw the recipe for Chicken Pot Pie, I knew I would be making it soon. Of course, this tasted different, but for a homemade chicken pot pie, it was good. The recipe made enough that we were able to enjoy it for a couple meals more.


1-2/3     cups frozen mixed vegetables
1             cup cut-up cooked chicken
1             can cream of chicken soup
favorite seasoning ( such as oregano, parsley, salt, pepper, etc.)
1             cup Bisquick 
1/2         cup milk
1             large egg

Preheat oven to 400 degrees F.

Mix the mixed vegetables, chicken, soup, and seasonings together in an ungreased glass dish 9 x 1-1/4 inch (I used a 1-1/2 quart oval baking dish.)

Spread out evenly in the dish.

In a small bowl, stir the Bisquick, milk, and egg til blended.

Pour evenly over mixture in baking dish.

Bake for 30 minutes.

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