Something easy for two!

As the weather here in Philly gets a little cooler (cold, in my humble 16 years of living in Florida opinion), and Douglas is spending the next month in Florida for work (coincidental!? yes…), I am starting to crave hearty comfort foods. One of my favorite things to eat this time of year, is chicken pot pie, but never those nasty store-bought frozen food section ones, with a gazillion calories and preservatives. And with my work schedule getting crazier (reminder: I work at the mall), I am looking for something easy that will be filling, but not with so many leftovers that I will never get to. So here’s a recipe for something you can make in less than a half our (not counting oven time…) that will feed you and one other (or yourself again tomorrow!)

*The picture quality sucks. The lighting in my kitchen is very yellow/orange and I’m still adjusting to the lighting change because of the daylight savings!

Easy peasy chicken pot pie for the lazy person such as myself!

Ingredients

(*Note: you can double the ingredients to make enough for more people!) (I usually make a big pan of this for Douglas and myself and it lasts us a few meals)

*1 can Progresso Chicken Pot Pie soup (*note: I tried Campbells Pot Pie soup last time and I hated it, honestly).

*1/2 lb chicken breast, cooked (I pan cooked mine in coconut oil)

*1 1/2 cups Bisquick (This is becoming a staple in my recipes lately)

*1 egg

*1/3 cup milk

*1/2 bag frozen veggies (my mix has corn, carrots, peas, green beans and lima beans) (*I ALWAYS pick out the green beans)

*1/4 tsp McCormick Perfect Pinch Italian seasoning (my go-to every day seasoning)

*pinch of salt

*pepper to taste

Directions

Preheat your oven to 350*F

Cook your chicken however you like. I didn’t season mine just to keep it simple in this recipe.

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Put your soup in a pot and cook it. Add in your mixed frozen veggies and then your chicken (cut into cubes) and let it cook until its all warm.

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Mix your Bisquick, egg, milk and seasonings. You don’t want the consistency to be too watery. Add more or less Bisquick to make sure its thick enough to scoop out with your ice cream scooper thingy (you know, the one that you use to fill muffin/cupcake tins with!!)

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Pour your soup mix into a glass baking dish, I used my small one (forgot to look at the dimensions before I put it into the oven…but suffice it to say that its maybe 6″x9″ or so.

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Scoop your Bisquick ‘biscuits’ on top of the mix like so.

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Pop into your oven for 25-30 minutes. You want the tops of the biscuits to be a golden brown. (Don’t worry about the bottom layer, everything has been pre-cooked so you don’t have to worry about it being undercooked!) I put a piece of foil down on the bottom of the oven to catch any spill over so I don’t have to clean it later!!!)

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Remove from oven and cool long enough that its not going to burn the heck out of your tongue when you eat it! I like to serve this with a sweet potato on the side and some fruit!

Enjoy!

Have a good one, y’all, stay warm!

Sarah Montana