Chicken pot pie

One of A's favorite meals is chicken pot pie. He usually makes his version using store-bought crust, but I find the crust too buttery for my taste (not that my recipe is any less fatty). The first time I made chicken pot pie (not the picture shown above), I used a recipe from Bisquick. Just mix together mixed vegetables, chicken, cream of chicken, and salt/pepper/etc. The crust was supposed to be made using Bisquick mix + egg + milk. Guess what? I had no Bisquick and no egg in the fridge. I googled Bisquick substitutes (no, I couldn't use pancake mix because it doesn't have fat/crisco in it). It consisted of flour, baking powder, and oil. I may have added salt and sugar too. The egg substitute consisted of water, oil, and baking powder.

Result: Crust was flaky but I overdid it on the baking powder.

Second time around, I bought some Bisquick, Heart Smart version. Result (shown above): It was less crusty and more pancake/biscuit-like, which is to be expected since that is the Bisquick product. I poured a thin layer of batter into the ramekin and baked it for 15 min while preparing the chicken mixture. I then poured the chicken mixture in and topped it with a layer of batter. I found that only a thin layer of batter is necessary, otherwise you get a huge biscuit atop your chicken mixture.

I think next time I'll use the Bisquick substitute but use a real egg.