This easy Bosnian chicken pot pie recipe - kvrgusa - features cubed or sliced white or dark meat chicken enrobed in a pancake-like batter that puffs up like a popover. After a 40-to-50-minute bake, it's topped with sour cream and browned for an additional 5 to 10 minutes. If you're really strapped for time, I think a purchased pancake mix would work fine. This makes a great school-night meal that can be prepped the night before. Allow additional baking time if going straight from the refrigerator to oven.
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Makes 4 servings of Bosnian Chicken Pot Pie
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Makes 4 servings of Bosnian Chicken Pot Pie
Prep Time: 15 minutes
Cook Time: 50 minutes
Total Time: 1 hour, 5 minutes
Ingredients:
- 1 3/4 cups plus 1 tablespoon all-purpose flour
- 1 teaspoon salt
- 5 large eggs, beaten
- 1/2 cup whole milk
- 1 1/2 pounds boneless chicken breasts or thighs, sliced or cubed
- 3/4 cup sour cream
Preparation:
- Heat oven to 375 degrees. Coat a 9 x 11 x 2-inch baking dish with cooking spray.
- In a medium bowl, combine flour and salt. Add eggs and milk, stirring until lumps are gone. Pour into the prepared pan.
- Season chicken liberally with salt and pepper and embed in batter in pan, covering completely. Bake 40 to 50 minutes or until golden.
- Turn on broiler. Mix sour cream with remaining 1 tablespoon flour and pour over pot pie. Broil 5 miutes or until lightly browned and bubbly, watching carefully. Serve immediately with a green, leafy vegetable or salad.
