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. Raley's boneless, skinless chicken breasts, cut into bite-size cubes
Seasoned salt to taste
Garlic salt to taste
Ground black peper to taste
1/2 cup diced onion
1 (16- oz.) package Raley's Country Vegetables, thawed and drained
1 (23- oz.) can cream of chicken soup
1 (6.5- oz.) jar marinated artichoke hearts (optional), drained
2 (3.8- oz.) cans sliced black olives (optional), drained
2 cups diced mushrooms (optional)
2 cups prepared baking mix
1 cup milk
1 egg
1 tbsp. fresh rosemary (OR)
dried rosemary

Prep: 20 minutes, Cook: 45 minutes, Serves: 6 to 8

1. Preheat oven to 350°F and spray a 13 X 9-inch dish with nonstick cooking spray.

2. 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.

3. Spread vegetables in prepared dish; stir in chicken mixture, soup and any optional ingredients you like.

4. 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.

Recipe courtesy of Cal Fire Sonoma Lake Unit,
Fire Captain Nick Paganini.


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