farmers wife | pot pie.

Since our weekend was full of family fun I missed my date with Kroger Saturday morning and have had zero desire to go after work—so I’ve been getting rather creative with the few ingredients I have left in my kitchen. Tonight turned out to be easy and delicious… and QUICK! Which was exactly what I wanted because I was itching to get outside and enjoy the cooler temps.

Here is an easy version of pot pie. It’s made with Bisquik which is one ingredient I have learned to have on hand always—thanks to my father in law. Before I met my in laws I never used Bisquik, ever. And then I tried my father in laws biscuits and gravy and I’ve had a box in my pantry ever since. Aside from biscuits, I’ve used Bisquik for pancakes, fruit cobbler, strawberry shortcake, fried chicken and as of tonight pie crust. Go buy a box, you’ll thank me later. I promise, this is not a paid ad.

Here is what you need:

For the “pie” :

1 cup cooked chicken (my secret to cooking flavorful shredded chicken is cooking it in chicken broth with a little salt and pepper)

1/2 bag of frozen peas and carrots

1/2 bag frozen sweet corn

1 can cream of chicken

1/2 tsp Ground turmeric

Salt & pepper to taste

For the “crust” :

1 cup Bisquik

1/2 cup milk

1 egg

2 tbsp melted butter

*preheat oven to 400

*cook the chicken and shred

*mix pie ingredients in a pie pan (ungreased)

*mix the crust ingredients and pour over the pie (only mix in 1 tbsp of butter)

*drizzle remaining butter over top

*cook for 30 minutes


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