Sometimes, comfort food is needed. When you had a rough day at work or the changes in weather call for it, a simple dish can lift your spirits. Granted, my Friday went well, and with the weather getting cooler, my taste buds were craving a dish that was soothing and flavorful.
Enter Chicken Pot Pie. I did not have a lot of time to devote to making the original version, but I found a simple version that only took me five minutes to prepare and thirty minutes to bake. It was healthy and comforting at the same time.
Chicken Pot Pie (adapted from Paula Deen’s Hurry-Up Chicken Pot Pie)
2 c. chopped, cooked chicken breasts
2 c. mixed vegetables
1 can of Reduced Fat Cream of Chicken soup (I used Cream of Mushroom)
1 c. chicken broth
1 tsp. thyme
1 tsp. sage
1 tsp. tarragon
1 1/2 c. Instant Biscuit Mix
1 c. Milk
Preheat oven to 35o° F.
In a greased 13 X 9 casserole dish, layer cooked chicken and frozen vegetables. In a bowl, combine soup and broth with seasonings. Pour soup mixture over the chicken and vegetables. In another bowl, combine biscuit mix and milk. When it is mixed, spoon over the chicken mixture. Bake for 30-35 minutes.