Quick Chicken Pot Pie

Before the weather gets too chilly here, Logan and I decided we would go for a nice long run when he got home from work. Here’s the schedule:

3:00pm – I prepare the Quick Chicken Pot Pie and stick it in the fridge.

4:30pm – Logan arrives home. We’re hungry.

5:00pm – We are runnin’; Followed by stretching.

6:00pm – Shower time and REAL hungry! Preheat oven and stick it in the oven.

6:30pm – Clean and P.J.’s on. SO HUNGRY.

7:00pm – Dinner is served. Ahhh. 🙂

End result: Happy husband.

See, without the ease and simplicity of preparing the Quick Chicken Pot Pie before hand, we would be looking at this kind of schedule:

4:3opm – Logan arrives home. We’re hungry.

5:00pm – We are runnin’; Followed by stretching.

6:00pm – Shower time and REAL hungry!

6:30pm – Clean and P.J.’s on. SO HUNGRY. Start preparing dinner.

7:00pm – Pot pie goes into the oven.

8:00pm – Dinner is served.

End result: Very hungry and tired husband.

So, without further ado….Quick Chicken Pot Pie

Side Note: I had to look up the phase ‘without further ado’ because I wasn’t sure if it was ‘without further adieu’ or ‘without further ado’. For all of your curious minds, adieu means goodbye in French and ado means delay or fuss. So, again, without further ado…

Quick Chicken Pot Pie

adapted from Campbell’s Kitchen

Ingredients

  • 1 pound whole chicken breasts (two in my organic package)
  • 1 cup frozen mixed vegetables (thawed)
  • 1 can condensed broccoli & cheese, reduced sodium cream of chicken, or reduced sodium cream of mushroom
  • 1/2 teaspoon freshly ground black pepper
  • 1 cup Heart Healthy Bisquick
  • 1/2 cup skim milk
  • 1 egg

How-To

  1. Boil the chicken for about 20 minutes, until cooked through.
  2. Cut the chicken into 1″ cubes.
  3. In a large bowl, mix the chicken, vegetables, condensed soup, and pepper. Pour into a 9″ pie plate.
  4. In a small bowl, combine the Bisquick, milk, and egg. Pour on top of the vegetable mixture.
  5. Place in the refrigerator until you’re ready to bake it (I prepared mine that afternoon, popped it in the fridge until dinner and tada!).
  6. Preheat oven to 350°.
  7. Bake for 45-60 minutes, or until the crust is light brown.

Servings: 4


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3 comments

  1. OMG!!! This is wonderful! I just made it and almost ate it all! There was a lot of pepper though. The best. Its nice that it isn’t really fattening.

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