Midge's Impossible Chicken Pot Pie
A favorite of Midge Ricciardi, this recipe for a crustless Chicken Pot Pie was found in her personal cookbook from an old newspaper clipping.You can't miss with this one!What is even more special this editor's children called her "Nana."[recipe courtesy of daughter-in-law Lois Ricciardi]
Equipment
- 10x1½ inch pie plate
- blender or hand beater
Ingredients
- 2 cups cut up cooked chicken, Note: To make this easy use a store bought rotisserie chicken.
- 1½ cups frozen peas, thawed and drained
- 1½ cups frozen carrots, thawed and drained
- ¼ cup chopped mushrooms
- ¼ cup chopped onions
- 1⅓ cups milk
- 4 eggs
- ¾ cup baking mix
- ½ teaspoon salt
- ¼ teaspoon pepper
Instructions
- Preheat oven to 400℉.
- In a greased pie plate, add 2 cups cut up chicken, 1½ cups drained thawed peas, 1½ cups drained thawed carrots, ¼ cup chopped mushrooms, and ¼ cup chopped onions. Combine well and set aside.
- In a separate bowl, add 1⅓ cups milk, 4 eggs, ¾ cup baking mix, ½ teaspoon salt, and ¼ teaspoon pepper. Beat 15 seconds in a blender or 1 minute using a hand beater and pour into pie plate.
- Bake approximately 30 to 35 minutes or until a knife inserted comes out clean. Cool for 5 minutes.
Enjoy!
About the Author
Midge Ricciardi is no longer with us but remains in the hearts of all who knew her. Midge was actively involved in her town of Elmwood Park, NJ where she was a member of the PTA, Women’s League, and various political clubs. While her children were growing up, she was a homemaker, but later returned to college. Midge was a very open, warm, and social person. One of her favorite things was going out to lunch with her friends.