Recipe of the Week: Chicken Pot Pie Using Mostly Storage Foods, by E.S.

I don’t do much measuring when I cook, but I did my best to get pretty close measurements so I could share this. Pretty much any veggies would work in this.


  • 2 poached or otherwise cooked chicken breasts, cut into bite-sized pieces
  • 1 1/3 c. Augason Farms (or other) Cream of Chicken Soup Mix
  • 1 Tbs dehydrated onions
  • 3 c. water
  • 1 c. Pioneer Baking Mix (or Bisquick, or homemade version)
  • 1/2 c. milk
  • 1 egg
  • olive oil or butter
  • 1/2 of a 14.5oz. can chopped carrots
  • 3/4 of a 14.5oz can red potatoes (I use all but three of the small potatoes in the can)
  • 1/2 of a 15-oz can peas
  • 1 each small red, orange, and yellow peppers, sliced
  • 3 scallions, chopped


  1. Bring water to a boil in a medium-sized sauce pan. Whisk in cream of chicken soup mix and dehydrated onion, reduce heat and let simmer 15 minutes.
  2. In a mixing bowl, mix the baking mix, the milk, and the egg. Set aside.
  3. Pre-heat oven to 400F.
  4. Heat a skillet over medium heat, add enough olive oil or butter, and sweat sliced bell peppers until they’re tender, about 5-8 minutes.
  5. Add the diced chicken, canned peas, carrots, and potatoes to the pan with the peppers and stir till everything is warmed through. (I deglazed the pan with a little white wine at this point.) Add the cream of chicken soup to the pan and stir to combine. (You will have leftover soup to use in something else.)
  6. Pour the chicken mixture into a greased stoneware, glass, or metal pie pan. Pour the biscuit batter over the top of the mixture in the dish.
  7. Bake 25-30 minutes or until golden brown.

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