Here’s a recipe I tried on our most recent snow day: a yummy Chicken Pot Pie. I originally got this recipe from the blog Reese’s Recipes and you can find the recipe here. (The blogger is a Facebook friend in the way that is hard to explain to your mom… we took a few classes together in high school but we’re not actually friends but that’s not strange at all because it’s Facebook!) She has a really cool cooking blog with lots of great recipes… I printed this one off a while ago along with her Prize Meatloaf and Sheperd’s Pie… yum, can’t wait to try those too!
Anyway, this recipe is super easy and soo good, especially for wintry days when you want some comfort food.
(Easy-Peasie) Chicken Pot Pie
~1 can Cream of Chicken Soup (she specifies “with Herbs” but I couldn’t find it at the store, so I compensated by adding herbs to the chicken)
~ 1 9 oz. bag frozen vegetables (green beans, corn, and carrots)
~ 1 lb. chicken, cooked and diced (I baked a bunch of chicken one night and just used leftovers for this. I added lemon pepper and basil to make up for the lack of herbs in the Cream of Chicken soup)
~ pepper (she specifies freshly cracked, but I’m obviously not cool enough to own a pepper grinder)
For the topping:
~ 1 cup Bisquick
~ 1/2 cup milk
1. Preheat oven to 400 degrees. Thaw the vegetables. (ok confession, I’m still really new at this cooking thing so: I had to google “how to thaw frozen vegetables.” FYI, the best way is to put the veggies in a colander and run warm water over them. Mom added that I should let them dry out a bit too. Since our pipes were slightly frozen and I had no hot water, warm or otherwise, I used cold water. And they thawed just fine.)
2. Cook the chicken (or use leftovers) and dice it up. In a 9″ pie plate, mix the vegetables and chicken together.
3. Add the soup. Crack some pepper over it.
4. Mix the topping ingredients together in a separate bowl until the chunks are smooth.
Pour over the chicken mixture and spread it around. (I didn’t seem to have quite enough of this mixture, but that might have been because my pie plate was too big. In the end, some of the chicken mixture didn’t get completely covered by the crust. No big deal, it still tasted great.)
5. Bake at 400 degrees or until the top is golden brown. Eat and enjoy!
Ok, so this does not look like Faeh’s pic at all, but it did not matter because it was so yummy! One of the things I’ve learned this go-around with cooking is to go with the flow. Improvising is not a bad thing. Recipes do not have to be followed to a T, a concept I have always struggled against.
This chicken pot pie was a great lunch for a snow day, with leftovers. Definitely a success!