Roasted Chicken: Part 2.. oh.. we're not even close to being done yet!

Nothing is more comforting on freakishly cold winter nights than a bubbling hot pie. Which really used to bum me out since everyone always insisted on sticking large pieces of meat in it.. Sigh.



This recipe is adapted from http://www.wish.ca/20minute/




Although the recipe has you making your own creamy filling, i've become even lazier and used a can of low fat broccoli soup!

This is uber fast to make, toss the incredients together and bake... perfect for a work night! Especially great is if you can get your meat lover partner to touch all them chicken bits for you ---->



Chicken (and not so Chi'ken) Pot Pies

• 1 garlic clove minced


• 1 tbsp of canola oil


• 4 cups of frozen veggies ( I used the Beta pack from PC)


• 1 can of low fat Broccoli Soup


• 1 cup of shredded/diced chicken (use that roasted chicken!)


• 1 Chi'ken Breast diced (optional)


• 1 cup of milk (for filling)


• 1-1/3 cup Biscuit mix


• 1/2 cup Parmesan


• 2/3 cup of milk (for topping)


• 1 egg mixed with 1 tbsp of milk


• 1/2 tbsp of thyme

1. In a skillet heat up oil and garlic and cook for 1 minute


2. Add frozen veggies and cook for 4 minutes until softened


3. Stir in soup, milk and simmer for 5 minutes


4. Meanwhile, prepare topping mixture. In a large bowl combine (Biscuit, milk, cheese and thyme)


5. In your prepared ramekins, add your chicken or chi'ken. Add your veggie/cream mixture.


6. Top with biscuit mix. Brush with egg/milk mixture


7. Bake in 400 F oven for 15 mins until brown
   
   

Side by side lovely pot pies. Right inside the yummynesssss