Summer is definitely over in the Poconos!! And I have found that I need to shift my cooking habits that reformed over the summer. No menu planning, no shopping list, and an empty fridge and pantry after getting back home from the Outer Banks!! It took me two shopping trips to restock the house with delicious selections (of chocolate chip cookies, pop tarts, and ice cream, and other nutritious meals) before my children returned from their missions trip!!
Many of you cook for less than NINE (yikes!!) and for me, cooking for two for a month was an adjustment. This is a delectable meal to add to your menu as you think about getting out of that summer rut. Adjust the recipe to fit your family size as this serves 3.
|My Adjusted 'Take' on Betty Crocker|
1/2 cup canned condensed cream of chicken soup
1/4 cup milk
1 cup frozen mixed vegetables
1/2 cup cut-up cooked chicken breast
1/2 cup Bisquick
1/4 cup milk
- Heat oven to 400F. In ungreased (I always grease mine, just to be sure)stir together in bowl the soup and 1/4 cup milk; stir in vegetables and chicken.
- In small bowl, stir remaining ingredients until blended. Pour over chicken mixture.
- Bake uncovered about 20 minutes or until crust is golden brown.
When I used to make this for my family of nine, I used to make the mistake of majorly NOT measuring. It would sometimes turn out too dry as I added everything in huge amounts. Sorta emptying the fridge!! Now, we only have 5 of us home, so I doubled the recipe and we had a little leftover.
Measuring the ingredients out has made the inside of the pot pie turn out delectably dependably delicious for those devouring family members!! I have also made my own pie crust and also most of the time make my own Bisquick. I use whole milk and whatever brand of veggies.
Happy cooking, ladies.
What changes have you made to your cooking now that the weather is signalling that Fall is coming??