Chicken Pot Pie

This was a wonderful week night meal - super quick and easy to throw together and tasty, warm, comforting, and filling. The boys really liked this one and the leftovers disappeared the next day! I love how adaptable this one is - use mixed frozen veggies, canned veggies, fresh veggies, etc. Use whatever combination you have on hand or that sounds good to you! I would probably go ahead and add some carrots and onion next time too, but was just in a hurry and didn't have time to prep fresh veggies when we made this one. It was really tasty and definitely a keeper! It would be yummy with some cheese mixed into the Bisquick crust, and a little in the meat / veggie mixture too.

Impossibly Easy Chicken Pot Pie slightly adapted from I Am A Honey Bee

Ingredients
2 cups chicken breast cut into bite sized pieces
1 - 2 TBS olive oil
1 can corn, drained
1 can peas, drained
1 can sliced mushrooms, drained
1 can (10 3/4 ounces) condensed cream of mushroom soup
1 generous pinch of black pepper
1 cup Original Bisquick mix
1/2 cup milk
1 egg

Directions

1. Heat oven to 400ºF.
2. Heat the oil in a large non-stick skillet; add chicken and cook until lightly browned on the outside and no longer pink in the middle (about 10 minutes).
3. In an ungreased 9" pie plate, dump corn, peas, mushrooms, soup mix, and cooked chicken. Stir gently until combined.
4. In a separate medium sized bowl, mix the Bisquick, egg, and milk together. Spread over the top of the chicken and veggie mixture.
5. Bake 30 minutes or until golden brown and heated through.  

Miss Lindsey Rose - about 7.5 months old here. She's not quite crawling yet, but she's SO close! She gets in the hands and knees position and wiggles! :)