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Two weeks ago I decided to recreate my mother's version of pot pie. It might not technically fit the definition of pot pie, because it doesn't have a bottom crust and it's not even a pastry crust. But it's what I grew up with, and it's damn good.

Jackie's Easy Chicken Pot Pie

1-2 cups cooked chicken, diced
assorted veggies, diced (a bag of frozen mixed veggies works nicely)
1 onion, chopped

1 cup of chicken broth
3 cloves of garlic, minced or put through a press
a squeeze or two of fresh lemon juice
a splash of white wine (optional)
1-2 teaspoons herbes de provence
1/2 teaspoon dry mustard
salt and pepper to taste

1 tablespoon cornstarch, plus water to mix.

6 cups bisquick
2 cups water

(Note: the measurements for the garlic, lemon juice, wine, and seasonings are approximate. Adjust to your own taste.)

Preheat the oven to 450 F.
Mix the chicken, veggies, and onion together in a lasagna pan. I like to warm it in the oven a bit while doing the next part.

In a saucepan, heat the broth and stir in the garlic, lemon juice, wine, herbes de provence, mustard, salt and pepper. Bring to a boil, add cornstarch and stir until slightly thickened. Pour over veggies and chicken.

Mix together bisquick and water until it forms a soft dough (add more bisquick or water as needed). Knead a few times, then roll and shape until it covers the pan (don't let it get too thin - just mix up more dough if you need to). Lay the dough on top of the chicken and veggies. Bake for 15 minutes or until topping is golden and firm.
When you cut into the pie, the underside of the bisquick topping might be a little gooey. It's not undercooked, it's just that the steam and liquid from the sauce and vegetables keep it wet.

The pot pie is good reheated, too.


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