Sunday, August 26, 2012

Make-Ahead Meal: Chicken Pot Pie

I am trying to cook meals ahead on Sunday for the rest of the week.  Today, I made a recipe for chicken pot-pie that turned out quite well!

8 Trader Joe's chicken tenderloins thawed and diced
1 lb. mixed frozen vegetables
1 can cream of celery healthy request soup
1 can cream of chicken and mushroom soup
3/4 cup 2% milk
1 tsp. salt
1 tsp. pepper
1 tsp. Penzey's Mural of Flavor seasoning
1 tsp. Penzey's Fines Herbes seasoning
2 1/4 cups Bisquick
2/3 cup 2% milk

Preheat oven to 450.

In a large frying pan over medium heat, cook chicken with salt, pepper and seasoning.  Once chicken is cooked, add in frozen vegetables, soup, and 3/4 cup milk.  Stir together and leave on heat until bubbling.

Transfer to large casserole dish.  Mix together Bisquick and 2% milk, then place on top of chicken mixture.  Cook for 15 minutes or until Bisquick is cooked through and brown on top.

Serves 6

Calories per serving: 377
Fat: 10
Carbs: 46
Protein: 21

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