It’s that time of the day, and I have no idea what to feed Husband. A daily occurence. I always keep supplies for the basics like spaghetti and BBQ chicken but those get very old, very fast. I needed something new, healthy, easy, and fast. Chicken pot pie is one of my favorite comfort foods but usually doesn’t score high on the health-o-meter. After rummaging in the chaotic abyss I call a pantry, I found roughly the right supplies. Win! Aaron loves spicy food but I don’t so I tried to incorporate a little flavor while keeping it mild. Turns out, it was delicious and gained Husband approval.
southwest chicken pie
- 1 cup gluten-free Bisquick mix
- 5 tbsp cold butter
- 3-4 tbsp ice water
- 2 boneless, skinless chicken breasts, cubed
- 1 can low sodium cream of chicken soup
- 1 cup fat free, low sodium chicken broth
- 1 red bell pepper, chopped
- 1/2 sweet onion, chopped
- 3 celery stalks, chopped
- 1 can vegetable medley, drained
- 1 tbsp cilantro
- 1 tsp italian seasoning
- 1 tsp garlic salt
- 1 tsp chipotle chili powder
- 1 tsp cumin
- 1/2 tsp cayenne pepper
1. Preheat oven to 350
2. In medium bowl, cut butter into baking mix. When well blended, add ice water and mix well. (mixture will probably still be crumbly). Set aside.
3. Stir together all filling ingredients in baking dish.
4. Top with crust. Gluten-free crust is difficult to work with so I found it easiest to work with small sections making small, flat medallions out of the crust and setting them on top of the filling. Just keep doing this until all of the crust mixture is used and the filling is completely covered.
5. Bake at 350° for 45-60 minutes or until crust is golden and filling is bubbly. Since you are working with raw poultry, it is important to make sure the chicken is cooked thoroughly. Err on the side of caution and crispier crust is better anyway.
6. Serve and enjoy. The best part – there is only one dish to wash!