Saturday, August 25, 2012

Easy Chicken Pot Pie

I know I know I know, its been FOREVER since my last post. I got a little discouraged and my... aversion to cooking, well it won out. Several months after I quit blogging SURPRISE, I got pregnant with baby number 2! A bouncing baby boy due December 22nd 2012. The first 17 weeks of my pregnancy I was so sick. And during my first trimester, if I cook it... I cant eat it. So needless to say, blogging wasn't going to happen any time soon. BUT I'm BACK and feeling much better. I figured I'll try this again, but this time I'm going to take it slow, and not post every day. (I think that's what wore me out the most, that and the lack of feedback I was getting). But I realized, I am doing this for me, not for readers, the blog is just a fun place to post recipes where I can come back to them time and time again. 
SO here goes! Since my last post I made a wonderful discovery (that I'm pretty sure I was the last to discover) Pinterest! Oh how I love Pinterest! You can follow me here, if interested (though I may not be the most interesting person to follow). This recipe was a combination of a Pinterest/ Campbells 123 cookbook discovery. 

Easy Chicken Pot Pie

1 cup  cut up cooked chicken
1 2/3 cup mixed frozen vegetables 
1 can cream of chicken condensed soup 
1 cup bisquick 
1 egg
1/2 cup milk
(for cornbread crust add 3 table spoons of corn meal) 

Heat oven to 400*F 
Mix chicken, vegetables and soup in un-greased pie plate  
Stir together remaining ingredients (in separate bowl).
Pour into pie plate, bake for 30 min or until golden brown. 

Yep that is really it, that is the recipe! It seriously takes two minutes to throw together and is so good! I made it for the first time a few weeks ago as a last minute Sunday dinner, the hubs was pleasantly surprised! I've made it twice since, once for my parents and once with a cornbread crust. What I love about this recipe is you virtually can do anything with it. 

Now here are my variations. 
       I used pre-cooked/cubed chicken that we normally use on salads (I keep a few bags in my freezer for lazy days). But when I made it at my parents house my mom had canned chicken, and honestly that was awesome too! Super easy, great for food storage and really good. Who would have thought of using canned chicken! I sure didn't! You can also honestly use any form of creamed condensed soup. I've used cream of chicken, but I've also used cream of mushroom. It honestly doesn't make a bit of a difference. And the hubs (who hates mushrooms) had not idea what he was eating, I just didnt tell him it was cream of mushroom soup. I also double the amount of chicken and veggies the recipe calls for. I like to stock the pie full! But dont double the bisquick part unless you double the time, I made that mistake and the result was a soggy uncooked middle and over done sides.
     When I made the pie a few nights ago I did a cornbread crust, it was SOOO good! For the veggies I used frozen broccoli and canned corn. Honestly it doesn't matter if the veggies are frozen or canned, it all tastes the same. So whatever you have will work. My mom also suggested using canned tuna in place of chicken, I haven't tried that because the hubs really isn't a tuna fan but if someone does try it let me know how it works! I also figured you could use left overs from a roast, that would probably be pretty good!

Let me know what you guys think and any variations you make! The pictures below are of the cornbread crust pie I made a few nights ago.

Step 1 mix ingredients

pre oven

post oven

 Hope you guys enjoy it as much as my family does!