Quick and savory: how to whip up a comforting chicken pot pie with jiffy

Craving a cozy and comforting meal? Look no further than the classic chicken pot pie, made even easier with the convenience of Jiffy baking mix. In this step-by-step guide, we’ll walk you through everything you need to know about how to make chicken pot pie with Jiffy baking mix, ensuring a delicious and satisfying result every time.

Gather Your Ingredients

For the Filling:

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 cup chopped carrots
• 1 cup chopped celery
• 1 cup chopped onion
• 1 (10.75 ounce) can cream of chicken soup
• 1/2 cup milk
• 1/4 cup chopped fresh parsley
• Salt and pepper to taste

For the Crust:

• 1 box (16.5 ounces) Jiffy baking mix
• 1/2 cup milk
• 1/4 cup melted butter

Instructions

Step 1: Prepare the Filling

• In a large skillet, sauté the carrots, celery, and onion in a little oil until softened.
• Add the shredded chicken, cream of chicken soup, milk, parsley, salt, and pepper. Stir to combine.

Step 2: Make the Crust

• In a medium bowl, whisk together the Jiffy baking mix, milk, and melted butter until a dough forms.

Step 3: Assemble the Pie

• Preheat oven to 375°F (190°C).
• Spread the filling into a greased 9-inch pie plate.
• Divide the dough into two portions and roll out each portion into a circle.
• Place one circle on top of the filling and trim the edges.
• Roll out the remaining dough and cut into strips to create a lattice crust.
• Brush the crust with melted butter and sprinkle with salt.

Step 4: Bake

• Bake for 30-35 minutes, or until the crust is golden brown and the filling is bubbly.

Tips for Success

• For a richer flavor, use roasted chicken instead of boiled chicken.
• Add other vegetables to your filling, such as peas, corn, or potatoes.
• If you don’t have a pie plate, you can use a 9×13 inch baking dish.
• For a gluten-free option, use a gluten-free baking mix.

Variations

• Creamy Chicken Pot Pie: Add 1/2 cup of sour cream to the filling for extra creaminess.
• Cheesy Chicken Pot Pie: Sprinkle 1 cup of shredded cheddar cheese on top of the filling before adding the crust.
• Individual Chicken Pot Pies: Divide the filling and crust into 6 ramekins and bake for 15-20 minutes.

Serving Suggestions

• Serve with a side of mashed potatoes, rice, or a green salad.
• Top with a dollop of sour cream or gravy for extra flavor.
• Enjoy as a cozy and comforting meal on a cold night.

Beyond the Basics

• Make-Ahead Chicken Pot Pie: Prepare the filling and crust ahead of time and store them separately in the refrigerator. When ready to bake, simply assemble the pie and bake according to the instructions.
• Shortcuts: Use store-bought rotisserie chicken for a quick and easy shortcut.
• Healthy Swaps: Use whole-wheat Jiffy baking mix and add extra vegetables to your filling for a healthier version.

The Final Flourish

Chicken pot pie with Jiffy baking mix is a versatile and delicious meal that can be enjoyed by the whole family. Whether you’re a seasoned cook or a beginner in the kitchen, this guide will empower you to create a warm and comforting dish that will leave everyone satisfied.

Top Questions Asked

Q: Can I use any type of baking mix?
A: Yes, you can use any type of baking mix, but Jiffy baking mix is specifically designed for making flaky and tender crusts.

Q: How do I know when the chicken pot pie is done baking?
A: The crust should be golden brown and the filling should be bubbly. You can also insert a toothpick into the center of the pie; if it comes out clean, the pie is done.

Q: Can I freeze chicken pot pie?
A: Yes, you can freeze chicken pot pie for up to 3 months. Thaw overnight in the refrigerator before reheating.