Monday, October 20, 2008

Chicken Pot Pie

I love chicken pot pie, especially the kind made from scratch. Tonight, I have the makings for the Bisquick Chicken Pot Pie and that's what I'm serving. Comfort foods just warm my soul during these crisp, cool autumn days! As always, you'll get the facts later.

Monday Meal
Chicken Pot Pie
Pudding Cups

Bisquick Chicken Pot Pie
1 cup cooked chicken, cubed
1 can Veg-all mixed vegetables
1 can cream of chicken soup
1 cup Bisquick
1/2 cup milk
1 egg

Preheat oven to 400 degrees F. Mix chicken,veggies and soup. Spread in bottom of a 9 inch pie plate. Mix Bisquick, milk and egg and pour over the top. Bake for 30 minutes or until top is golden brown.

Food Facts: As I was preparing this dish it seemed to be a bit bland, so to the chicken mixture I added about a half cup of milk, minced onion, garlic powder, black pepper and poultry seasoning. To the crust mix, I added some dried oregano. The result was spectacular. Mr. B and The Hoss had two servings each and practically licked the dish. Note that tonight I used a large can of white meat chicken. Could not be easier. We will definitely be eating this again! The pudding cups consisted of sugar-free butterscotch pudding (from a mix) layered in serving dishes with crushed graham cracker crumbs. Finish with whipped topping from a can. Yummy!

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