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
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
- Heat oven to 400ºF.
- 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).
- In an ungreased 9" pie plate, dump corn, peas, mushrooms, soup mix, and cooked chicken. Stir gently until combined.
- In a separate medium sized bowl, mix the Bisquick, egg, and milk together. Spread over the top of the chicken and veggie mixture.
- 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! :)|