Recipe of the Week: Food Storage Pantry Chicken Pot Pie

The following very simple recipe for Food Storage Pantry Chicken Pot Pie is from SurvivalBlog readar D.M.:

  • 1 cup Bisquick Biscuit Mix
  • 1 can (1 cup) Canned Cooked Chicken (or fresh, or frozen chicken meat, but must be pre-cooked)
  • 1 can (or 1-2/3 cups fresh or frozen) Canned Mixed Vegetables
  • 1 Can (10.75 -ounce) Cream of Chicken Condensed Soup
  • 1+ Cup Water (or equal amounts of water and milk)
  1. Pre-Heat your oven to 400°F.
  2. Mix vegetables, chicken, and soup in an ungreased 9-inch glass pie plate.
  3. In a mixing bowl, stir together the biscuit mix and water with a fork until well-blended.
  4. Pour biscuit batter over the top of the other ingredients in the pie plate. (Do not mix it in.)
  5. Bake at 400°F. for 30 minutes, or until golden brown.
OPTIONAL SeasoningS and Ingredients

If you have it available, you may mix in one egg before baking, if you’d like.

For a more flavorful pot pie, you may first lightly season your vegetables with basil, oregano, and/or sage.

If you want a cheesy crust, then you may sprinkle the crust with shredded mozzarella or cheddar cheese, for the last 10 minutes of the baking time.

Do you have a favorite recipe that would be of interest to SurvivalBlog readers? In this weekly recipe column, we place emphasis on recipes that use long term storage foods, recipes for wild game, dutch oven and slow cooker recipes, and any that use home garden produce. If you have any favorite recipes, then please send them via e-mail. Thanks!