I love cooking and trying new things when I cook. I love making chicken pot pie too, but this time I wanted to try it completely different than many times that I’ve done it before. So I’ll give a list of what you’ll need to accomplish this lovely dish.
What You’ll Need:
Boneless Chicken (About 3 lbs)
Baby Pearl Onions (Frozen- 1/2 a bag)
Carrots (About 5 decent sized carrots)
Potatoes (5 lbs)
3 LARGE jars of HEINZ Chicken Gravy
Bisquick Mix (Follow Directions to make DUMPLINGS)
In a sauce pan you’ll need to make the chicken bouillon, for myself I used two cubes which required 4 cups of water. I then placed the chicken in the water with the cubes and added the seasonings highlighted above. Let them cook so that the chicken is easier to shred, gives added flavor to the chicken pot pie too.
While the chicken is cooking in broth peel all the potatoes after rinsing them off same with the carrots. Then once they are rinsed and peeled cut into bite size portions, for the potatoes make them a tad bigger than the size of the frozen baby pearl onions that way for the one’s who don’t desire to eat an onion they can tell the two apart, for the carrots cut them into smaller bite size portions. Then place a layer of potatoes on the bottom of the pan you’re going to use to make your chicken pot pie then add the carrots on top of the potatoes. Before shedding the chicken and adding it to the oven pan pour two jars of gravy over the food in the pan. Once the chicken is shredded and shaken in the pan add the remaining potatoes and carrots to the pan before adding the last jar of gravy. Allow the chicken, potatoes, carrots and onions cook for roughly 90 minutes at 420 degrees. While that’s cooking prep the bisquick dumplings then once the timer goes off add the dumpling mix and allow cooking time to make the chicken pot pie top and so that it’s a nice golden brown.
ONCE OUT OF OVEN LET SIT FOR 15 minutes that way y’all don’t burn ya mouths on such delicious food.