Cheesy Chicken Bacon Ranch Pot Pie/Kelli’s Retro Kitchen Arts
I love chicken pot pie, Mr. Picky Eater? Not so much. It’s his problem with most things vegetable that cause an issue. Since we have been married, I have had chicken pot pie only when out to dinner but some nights I really just want to make it here – especially on those cold rainy fall evenings when you need something warm and comforting, but I have resisted knowing I would be eating AND feeling guilty because he was looking at peanut butter and jelly. On Saturday morning, I was watching Trisha Yearwood’s Southern Kitchen show on the Food Network. She made something called a Chicken Pie. I decided I would make that – basically chicken pot pie without vegetables. What didn’t I think of that?
On the way to supper I began thinking how I could jazz it up a little and still get Mr. Picky Eater to eat it. I thought I would add cheese – then I thought of some bacon and if I was going THAT far, why not just Ranch as well? There doesn’t seem to be much color in the dish but the taste is OUT. OF. THIS. WORLD!
Here’s what you will need:
3 cups of cooked and shredded chicken. I finely chopped it because Rocket was eating with us last night.
2 Cups chicken broth.
1 Can cream of chicken soup.
6 Strips of Bacon, cooked crisp and crumbled.
1 ½ Cups shredded cheese.
1 Cup self-rising flour. (no self-rising? No problem – 1 Cup all-purpose flour, 1 ½ teaspoons baking powder and ½ teaspoon salt)
1 Cup buttermilk. (No buttermilk? No problem – add 1 Tablespoon of white vinegar OR lemon juice to 1 Cup regular milk)
1 Stick Butter melted.
1 Tablespoon dry Ranch dressing mix.
½ teaspoon pepper.
Directions:
