Captain Paganini’s Chicken Pot Pie

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Captain Paganini's Chicken Pot Pie

Captain Paganini's Chicken Pot Pie
Pot Pie:
2 lbs. boneless, skinless chicken breasts cut into bite-size cubes
Seasoned salt, garlic salt and ground black pepper to taste
1/2 cup onion diced
1 (16- oz.) package Raley's Country Vegetables thawed and drained
1 (26- oz.) can cream of chicken soup
1 (6.5- oz.) jar marinated artichoke hearts (optional) drained
1 (6- oz.) can sliced black olives (optional) drained
2 cups mushrooms (optional) diced
2 cups prepared baking mix
1 cup milk
1 egg

Prep time: 20 minutes Cook time: 45 minutes Preheat oven to 350°F and spray a 13 X 9-inch dish with nonstick cooking spray. Season chicken to taste with seasoned salt, garlic salt and pepper to taste. Cook chicken and onions in a nonstick skillet over medium heat until chicken is browned on all sides. Spread vegetables in prepared dish; stir in chicken mixture, soup and any optional ingredients you like. Stir together topping ingredients in a small bowl; spread evenly over top and bake for 35 minutes or until crust is golden brown and filling is bubbly. Makes 6 to 8 servings.


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