If you're in the mood for some no fuss comfort food, search no more. I encourage you to try out this easy recipe, from ingredients to mouth in less than 60 minutes.Chicken and Portobello Pot Pie Recipe
Ingredients:
2 grilled chicken breasts (sliced into chunks)
2 large portobello mushrooms (sliced)
12 oz/one bag frozen mixed California style vegetables
1 can condensed cream of chicken soup
1 cup baking mix (Bisquick works)
1/2 cup milk
1 egg
1 tsp salt
1 tbsp pepper
Directions:
1. Preheat oven to 400 F
2. In a large bowl combine chicken, mushrooms, frozen vegetable and can of soup. Add salt and pepper. Mix.
3. In another medium bowl add baking mix, milk and egg. Whisk until blended smoothly, slightly thick.
4. Pour 1/3 of baking mix into base of 9" nonstick pie dish.
5. Add chicken and mushroom combo.
6. Pour remaining baking mix over chicken/mushroom combo covering as much as possible.
7. Bake uncovered for 35 minutes until baking mix is golden brown.
8. Pair with a generous glass of pinot noir (winter) or pinot grigio (summer).
9. Enjoy!
Note: Vegetarian - Substitute tofu (or add extra vegs), and cream of mushroom soup.
