But last night I made one of our favorite recipes in this house. It's for an EASY Chicken Pot Pie. It's comforting, yummy, and so incredibly easy. While it may not be a recipe you whip out midsummer - we have been in a bit of a cold snap lately and it seemed all to perfect to make last night. Here's the recipe and how-to!
I start with this, one of my favorite cookbooks. It's a Gooseberry Patch cookbook - one that I was given by my mom when I got married. It's full of easy, tasty recipes that are perfect for people on a limited budget (5 ingredients or less!), or new to cooking (like I was as a new bride) and who like fast, easy, yummy recipes. I think a lot of us could fall into one of those categories.
Chicken Pot Pie
2 cups chicken, cooked and chopped
15-oz. can of mixed veggies, drained*
2 10-3/4 oz. cans cream of chicken soup
1 cup milk
10-oz. tube refridgerated biscuits (such as Pillsbury)
* I use about 1 1/2 cups of mixed frozen veggies (like California Blend and some corn). Cook according to package directions. Drain and use in recipe as follows.
Preheat oven to 400 F. Combine first four ingredients in a large bowl. Mix well. Place in an ungreased 2 quart casserole dish. Bake for 20 minutes. While baking, slice uncooked biscuits into quarters; set aside. Remove dish from oven and stir. Arrange biscuit pieces on top of hot chicken mixture; bake for 15 minutes or until biscuits are golden. Enjoy! Yields: 6 servings
Gather your ingredients. And yes, that is my milk in a bag. :)
Combine your chicken soups, milk, veggies and chicken in a bowl. Mix well. Put into an ungreased 2 quart baking dish. Pop in a 400 degree oven for 20 minutes.
Cut your biscuits into quarters. Place on top of your chicken mixture when your 20 minute timer beeps. Arrange on top of chicken mix. Pop back into oven for 15 minutes.
Today I'm hooking up with Balancing Beauty and Bedlam for Tasty Tuesday. Yum! Head on over for other delish recipes.