Prepping for this post, I had two revelations . . . One, I am hands-down the worst food photographer ever. I should definitely stick with portraits. Two, everything I make is kind of thrown-together stuff that doesn’t always look that pretty. Oh well, at least I’m trying to feed my family nutritious stuff that doesn’t come out of a take-out box.
Here is our sort-of pot-pie recipe. As always, it’s a blend of several tested recipes and of course, you can change it up however you like! (For example, my husband who long ago burned off his tastebuds likes Tobasco in it.) The one thing I love about it is that it is insanely fast! Have a great day everyone!
Chicken Pot Pie (ish)
chunked up cooked chicken (I use leftover chicken breasts from a past dinner or rotisserie chicken which is delicious)
a bag of frozen mixed vegetables
a couple of ribs of celery and 1/2 of a yellow onion, minced and sauteed till soft
a can of low-sodium cream of chicken soup
packaged biscuit mix and milk – I use the Heart Smart mix because it makes me feel better about myself!
butter with garlic (practically pureed or garlic powder) – all melted together
salt and pepper
On a bowl, blend together the (cooked) mixed veggies, sauteed onion and celery, cream of chicken, chicken and salt and pepper to taste
Arrange in a casserole dish and bake at 350 degrees until warm throughout
Make a batch of biscuits according to the box and drop the dough by big spoonfuls on top of the casserole. Bake according to the package directions for the biscuits. Brush on the garlic butter a few minutes from the end of the baking and you’re done!
Here’s the (as mentioned, terrible) photo! Have a great day everyone!
by Emily
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