Tonight we had Chicken Pot Pie. This is an easy dish that's perfect for a weeknight.
Chicken Pot Pie
2 large boneless, skinless chicken breast, cut into small bite size pieces
2 cups frozen mixed vegetables, thawed
1 10-ounce cans of cream of chicken soup
Splash of milk
Salt and pepper
1-1/2 cups Bisquick baking mix
3/4 cups milk
In a saucepan, heat two turns of olive oil over medium-high heat. Add the chicken and sprinkle Italian seasoning on it (as much or as little as you like), stirring often for about 10 minutes (or until chicken pieces are cooked through). Preheat oven to 400 degrees. In the saucepan, add two cans of soup, vegetables, and milk to get to a smooth consistency. Season with salt and pepper. Let this simmer while the oven is heating. Meanwhile, mix the Bisquick, 3/4 cup of milk, and egg until smooth. In a greased casserole, pour soup/chicken mixture in. Pour Bisquick mixture on top. Bake for 30 minutes or until top turns golden brown.
I made a little one.
And a big one.
Look at all this yumminess!!