Our son is a picky eater at times and prefers pot pie type dishes with a slightly thick crust topping versus a thin layer. The following recipe helped us on the crust thoughts while getting the child to eat more of the inner ingredients as a side result. This is also a recipe I often whip together, since it is a breeze to make, on evenings where I am heading out somewhere after supper.
List of Ingredients:
- 2 cups chicken; cooked; cubed
- 60 ounces mixed vegetables; drained
- 28 ounces cream of chicken soup
- 1/4 teaspoon black pepper
- 1-1/2 cups baking mix (i.e. Bisquick)
- 2 eggs
- 3/4 milk >
Preparation or Cooking Instructions:
Combine chicken, mixed vegetables, soup, and pepper. Pour into a greased 13 x 9 baking pan.
Combine remaining ingredients together. Mix well then spread over chicken and vegetables mixture.
Bake uncovered at 400 degrees for 30 minutes or until crust is golden brown. Let stand 5 minutes before cutting and serving
Garnishments: (optional)
None.
Servings: 6 to 8.
Family Rating: 5 out 5 wanted seconds.
© Carol A. Wells