The following is one of my favorite meals. It is quick and easy and can be made ahead of time and stored in the freezer. If you use my favorite CorningWare French White 16 oz dish, you can make 2 to serve and 2 to save!
Chicken Pot Pie
2 - 12 oz cans of chicken packed in water
10 oz can Campbell’s Cream of Chicken soup
1 cup of frozen mixed vegetables
1/2 cup shredded cheddar
1 cup Bisquick
1/2 cup milk
1. Preheat oven to 400*F. Open and drain chicken and add to a medium mixing bowl. Add cream of chicken soup and frozen veggies. Stir until well combined. Spread chicken and veggie mixture in 2 quart baking dish, or divide evenly among four 16 oz dishes. Top with shredded cheddar.
*Freezer meal tip: If you want to save this meal for later, cover and freeze after this step. I’ve tried adding the Bisquick before freezing and it doesn’t work well at all. I like to bake 2 and freeze 2. The only problem with this is that you will waste some Bisquick batter. Or, bake all 4 and pack the cooled leftovers in your lunch!
2. In a small bowl, combine Bisquick, milk, and egg. Stir until well combined. Pour batter on top of chicken mixture or divide among four dishes. The batter should just cover the veggies. If you add a lot of batter, your cooking time will be longer.
3. Bake at 400* for 25-30 minutes, or until top is golden brown and a toothpick inserted in the center comes out clean.