Chicken Pot Pie with Organic Vegetables and Hormone Free Chicken
My wife is pregnant. Very pregnant. The past few weekends I have been making a gigantic casserole dish of something so she doesn’t have to cook during the week as I work late. A few weekends ago i made Chicken Parm over Penne. Last weekend I made Baked Chicken, Broccoli, Ziti, with Mozzarella. My wife LOVES Chicken Pot Pie so I decided to make her some homemade, “next level”, healthier, chicken pot pie. I wanted it to rock and I wanted it to be quick and easy. The determining factors were that I needed to use as many organic ingredients as humanly possible and avoid anything artificial or processed.
Here are the ingredients:
•2.5 lbs antibiotic and hormone free chicken tenderloins
•2 lbs organic mixed vegetables (Whole Foods Frozen Mixed Vegetables)
•4 -12oz boxes of Organic Condensed Cream of Chicken Soup
•2 Organic eggs
•1 cup organic milk
•2 cups Gluten Free Bisquick
1.Thaw veggies(leave them on the counter while you do everything else.
2.Cook chicken in large skillet (with organic olive oil spray on the pan) until cooked thoroughly through and slightly brown on both sides.
3.Preheat oven to 400
4.Mix chicken, veggies, and condensed cream of chicken soup in a large bowl and spread evenly in a large casserole dish.
5. Mix 2 eggs, 1 cup of milk, and 2 cups of gluten free Bisquick in medium bowl. Spread over the top of the chicken/soup/veggie mix.
6.Bake at 400 for 30 minutes.
Let cool and enjoy!!
P.s. I know I got lazy with the Gluten Free Bisquick and could have bought the individual ingredients and made that myself but I am doing all this with a 3 yr old having a weekend long tantrum and speed was of the essence.