Wednesday, November 5, 2014

Chicken Pot Pie Hack

One can of Progresso Chicken Corn Chowder
1/2 cup frozen peas
1/2 cup of frozen carrots
2 cups Gluten Free Bisquick
2/3 cup milk
1/3 cup shortening
1 egg

Oven set at 350. Mix soup, peas, and carrots in a saucepan on medium heat. Mix Gluten Free Bisquick and shortening together with a fork, until mushy, then add milk and egg, and stir. Then roll, with your hands, into a big ball shape. Place on a big sheet of plastic wrap. Take soup mix off of heat and pour into a pie dish. Take your dough ball and place on plastic wrap, and flatten out with your hands. I like to slap it until it forms a round flat shape. Strategically take the plastic wrap, with the flattened dough on it, and flip it on top of the pie dish, covering the soup mixture. As you can see, I allowed my four year old to help me with that part :/ bake for 25 min.

This was super easy to make, and it was super good. I would actually recommend turning it into a freezer meal.

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