Here’s another recipe that can be made from things you have on hand. You can adjust it according to what your family will eat. I have made it with a small piece of chicken breast and I have also made it without. My kids like it either way. I think it’s the sage that makes it so appealing.
Chicken Veggie Pie
¼ to ½ cup chicken stock (can use chicken base)
1 boneless, skinless chicken breast, cubed
1 cup chopped onion
1 cup thinly sliced celery
1 cup sliced carrots
1 bag mixed veggies
1 can cream of mushroom soup
1 can cream of chicken soup
1 tsp salt or to taste
½ tsp dried thyme
¼ tsp dried sage
¼ tsp gr. Black pepper
Dash cayenne pepper
In Wok or large pot, simmer chicken in stock until done.
Add veggies in order.
Bring to a boil, reduce heat and simmer until tender. (stirring as needed.)
Then add the soup and spices and heat through.
Pour into a large casserole that has been sprayed with Pam.
Cover with biscuit dough (from scratch or store bought.)
Bake 400 degrees for 20 to 30 minutes.
If you have a lot of fresh veggies on hand, you can simmer it a little longer until they are done before putting it into the casserole dish. If there are carrots in the mixed veggies, you can leave the extra ones out. Try adding mushrooms or chopped broccoli. You really can use pretty much what you have on hand.
Tags: casserole, Cheap Meals, chicken, recipes, veggie
