Recipe(tried): Monday's Chicken Pot Pie (My Way)

Good Morning Everyone!

By now after reading most of my posts, you have probably figured out that I ALWAYS marinate my meats and that I use garlic and onions extensively...they are what gives "soul and depth" to all my meals!

Tonight we will enjoy Chicken Pot Pie my way. Normally all pot pies have poached meat and are rather bland for our taste buds so I marinate the meat and I also brown it to give the pot pie more depth.

Happy Cooking! Gina

Chicken Pot Pie

2 T. olive oil
3 chicken breasts, skinless and boneless, cut into strips and each strip into three sections
1 c. chopped onions
2 garlic cloves, crushed
1 t. crumbled rosemary
1 t. thyme
1 T. parsley, chopped
salt and pepper
1 t. paprika
Marinate meat overnight in all the above ingredients except the onion and garlic.
Heat oil in large skillet and toss in all ingredients and onions except the garlic. Brown the chicken and when onions begin to turn golden, toss in the garlic and cook 2 more minutes. Take off heat and pour everything into a large mixing bowl.

Grease a 9x13 baking pan and set aside.
mix the chicken mixture with:
1 can cream of chicken
1 can cream of celery
1 can chicken broth
1/2 c. frozen peas
1/2 c. frozen mixed veggies
Stir well and pour into prepared casserole dish.

Stir together the following:
2 c. Bisquick
8 oz. buttermilk
8 oz. sour cream
Pour over the chicken and bake at 350 for 1 hour.