Chicken Pot Pie

by | Oct 10, 2010 | Casseroles, Poultry | 0 comments


cooking spray
1-1/2 cups all-purpose flour
2 envelopes rapid-rise yeast
1 tablespoon parsley flakes
1 tablespoon sugar
1/2 teaspoon salt
1 cup milk (very warm 120-130°F)
2 tablespoons corn oil
1 egg


2 packages chicken gravy mix
2 cups cold water
1-1/2 tablespoons minced onion
1-1/2 cups frozen mixed vegetables, thawed
2 cups cooked diced chicken


MIX batter ingredients together in a pre-sprayed 8×8-inch baking dish. Stir together gravy mix and water in a medium sized saucepan. Bring to a boil and simmer 1 minute, stirring constantly. Add onion, vegetables and chicken; spoon over batter.

Bake by placing in a COLD oven; set temperature to 350°F. Bake for 30 minutes, or until done.

Hint: I never use the gravy mix; I make my own gravy.

Source: Fleishmann’s Yeast