I would like to share an easy Meat Pot Pie Recipe made with Buttermilk Pancake Mix
I normally don't do a lot of baking from scratch & during the height of the pandemic flour was almost impossible to find around here but pancake mix was in abundance so sought out recipes using that. My favorite is this one
https://www.auntjemima.com/recipes/chicken_pot_pie_casserole
cooking for one here so I halved all the ingredients so it fit nicely into a small pie tin
I also made it using pork or beef leftovers, used gravy instead of the cream of chicken soup & mixed vegs instead of the broccoli.
It is the best pot pie I have ever tasted.
What You'll Need
Filling:
2 1/4 cups (12 oz.) boneless, skinless chicken breast, cooked, cut into 1/2 inch cubes*
1 bag frozen broccoli, carrots and cauliflower mixture, thawed
1 can (10 oz.) condensed cream of chicken soup, undiluted
1 cup 2% milk
1/4 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix
1/8 tsp. ground black pepper
Topping:
1 cup Aunt Jemima® Complete or Buttermilk Complete Pancake & Waffle Mix
1 cup water
1 tbsp. dried parsley
1/8 tsp. poultry seasoning (optional)
What You'll Do
1
Preheat oven to 400° F.
2
For filling, combine chicken and vegetables in large skillet.
3
In medium bowl, combine soup, milk, 1/4 cup pancake mix and pepper with wire whisk.
4
Add to chicken vegetable mixture. Cook over medium heat, stirring occasionally, 3-4 minutes or until mixture bubbles.
5
For topping, combine 1 cup pancake mix, water, parsley and poultry seasoning with wire whisk until well blended.
6
Pour hot chicken mixture into greased 2-quart casserole dish. Top immediately with batter; spread evenly.
7
Bake 30-35 minutes or until topping is golden brown.
pic of tonight's result
= new reply since forum marked as read
Somehow I had not thought of adding 1/4 cup of Bisquick to the filling, but now I will. Campbell’s Cream of Mushroom is my go-to for gravy base, and it’s what’s in the pantry.
Other than that, this is remarkably like what I throw together, right down to adding herbs to the topping. I’ve copied yours out because I think you’ve refined the proportions more.
Hubby thanks you in advance, 
