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Chicken-Slush Pot Pie
Chicken is some kind of crazy wonder-food that can be used in so many ways and it's reasonably priced, so you won't break the budget while eating a decent meal. If you've never had a pot pie (no weed involved... unless that's your mystery herb or whatever) crawl back under that rock and continue your existence as you've become accustomed.
Even if you've never had one, these things rock. Give it a try. It's a mixture of chicken and vegetables inside a pie crust of sorts. You can use whatever veggies you like - doesn't matter. If you don't like vegetables, stop reading and go to KFC (but stay close to a toilet).
This dish will take about 40 minutes to make and serves 6. Actually, it serves 6 if your guests eat like little girls - I'd say it serves 3 or 4 people.
Ingredients:
- 1 cup cut-up cooked chicken
- 1 bag (1 lb.) frozen mixed vegetables, thawed
- 1 can (10 ¾ oz) condensed fat-free cream of chicken soup
- 1 cup fat-free (skim) milk
- 1 cup Bisquick mix
- 1 egg
Other Stuff You’ll Need
- 2-quart casserole dish
- Small bowl
- CD Player and some Bon Scott-era AC/DC
Preparation
- Make sure both the chicken and veggies are defrosted - thawed.
- Heat oven to 400°F.
- In ungreased 2-quart casserole, mix chicken, vegetables, soup and ½ cup milk. Microwave on High 4 minutes; stir.
- In small bowl, stir Bisquick mix, ½ cup milk and the egg with fork until blended. Pour over vegetable mixture.
Cooking
- Bake uncovered about 30 minutes or until golden brown.
- Crank up that AC/DC.
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