Jiffy Baking Mix Chicken Pot Pie Recipe Experimental Homesteader

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Directions. Preheat oven to 400. Mix 1 can soup, 1cup veggies, 1/3 cup milk, 1 1/2 cup diced cooked chicken - pour into baking dish. Then mix jiffy, egg, and 1/3 milk (just like on the box) and pour on top of chicken mixture. Bake for 25-30 minutes until heated though and top begins to brown. Number of Servings: 4.

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C ast iron chicken pot pie is pure comfort food at when you need a hearty dinner in a jiffy. Made with tender chicken, flaky biscuits, and a creamy gravy that's all baked together in a cast iron.

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How To Make Chicken Pot Pie With Jiffy Baking Mix. Chicken pot pie is a timeless dish that can be made in a variety of ways. This recipe is made with Jiffy Baking Mix, but you can use any other type of baking mix if you prefer. Ingredients: * 1 (8 oz) package Jiffy Baking Mix * 1 (10 oz) can cream of chicken soup

a white plate topped with meat and vegetables covered in gravy next to

Preheat oven to 375 degrees F. Heat two tablespoons of the butter in a heavy dutch oven or cast iron skillet. Add onions, celery, carrots, broccoli, and rosemary and saute until tender (about 5 minutes). Add all-purpose flour (2 tablespoons); stir until vegetables are coated. Add peas (1 cup).

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Mix soup, veggies, 1/3 cup milk, & chicken all together and pour into 9x13 baking pan. Step 2 Mix Jiffy mixture, egg, and 1 cup milk together and pour on top of mixture.

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Add the salt, pepper, garlic and thyme. Stir to combine. Sprinkle the flour on top of the chicken mixture. Allow it to sit for one minute to absorb the liquid and then stir to combine it. Add about 1/4 of the chicken broth and stir in into the mixture. Continue cooking until the sauce begins to thicken.

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Instructions. Preheat oven to 375 degrees. In a medium bowl, mix together the chicken, soup, vegetables, thyme and garlic powder; transfer to a pie dish. In another bowl, combine baking mix, egg, milk, cheese and melted butter. Pour mixture over top of chicken mixture and spread in an even layer.

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Heat the oven to 400 degrees F. Stir the soup, corn and chicken in a 9-inch pie plate. Stir the muffin mix, milk and egg in a small bowl just until blended. Spread the batter over the chicken mixture. Bake for 30 minutes or until the topping is golden brown. Sprinkle with the cheese.

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Heat a pan over medium heat. Once the pan is hot, add butter and let it melt, then add your onions and sautee them for 2-3 minutes or until they have softened. Add flour, salt, coriander, cumin, and pepper. Stir to incorporate. Slowly stir in chicken broth, then milk until you have a smooth, creamy consistency.

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The result is this delicious recipe for chicken pot pie with jiffy baking mix. This recipe is so easy to make and it turns out great every time. The jiffy baking mix makes the crust light and flaky, and the chicken and vegetables are cooked in a creamy sauce that is out of this world. If you are looking for an easy and delicious chicken pot pie.

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