Quick Chicken Pot Pie

Ingredients:
1 can (10.5 oz) condensed cream of chicken soup, not diluted
1/2 C milk
2 cups cooked, shredded or chopped chicken (see options below)
2 C frozen mixed vegetables (carrots, green beans, corn, peas), thawed (about one 10-oz package)
1/2 C grated cheddar cheese (optional)
1/4 tsp dried thyme (or 1 tsp fresh thyme leaves)
3/4 C Bisquick baking mix
1/4 C cornmeal (optional)
1 egg
1/2 C milk

Directions:

1. Preheat the oven to 400°F. Grease a 9” deep-dish pie plate, or a 9” square baking dish.
2. In a large bowl, stir together condensed soup, milk, chicken, thawed vegetables, cheese and thyme.
3. Transfer the chicken mixture to the prepared dish.
4. In a medium bowl, use a fork to combine the remaining ingredients for the topping. Pour over the chicken mixture.
5. Bake the pot pie for 30 minutes, or until the crust is golden brown and the filling is hot.

Chicken Options:
Rotisserie chicken: Shred and use in recipe, as instructed.
Boiled/pulled chicken: Boil about 1 lb boneless, skinless chicken breast or chicken thighs until cooked through (about 15 minutes). When cool enough to handle, chop or pull the chicken.
Leftover chicken: Put leftover grilled or baked chicken from a previous meal to good use.
Canned chicken: Differs in quality, price, taste and texture.

Story:
I recently made turkey pot pie, mostly from scratch. It was delicious, but took some time, even with store-bought crusts! This recipe from The Seasoned Mom (pictured above) is quick and satisfying. It relies on pantry staples like canned soup, frozen veggies and baking mix rather than “from scratch” ingredients, with several easy options for the chicken. Read on for a list of pantry staples that both chefs and nutritionists recommend!

Pantry Recommendations:
Canned vegetables and fruits: When fresh or home canned isn’t an option, canned corn, tomatoes (diced, whole, crushed, paste, juice), butternut squash, pumpkin, broth and legumes, especially low salt and organic options are good pantry choices. Green vegetables (asparagus, green beans, peas) aren’t suited to canning and lose nutrients and flavor during the thermal canning process. The same is true for canned meats. Frozen is the best alternative to fresh fruit rather than canned due to added sugars and preservatives. Unless it’s grown locally, fruit in the grocery store is often picked unripe. This allows them time to fully ripen during transportation. It also gives them less time to develop a full range of vitamins, minerals and natural antioxidants. Prepared pantry items, such as salsa, water chestnuts, anchovies, capers, green chilis, olives and pickled jalapeños also add interest to many recipes.

Frozen vegetables and fruits: Freshly picked fruits and vegetables straight from the farm or garden are of the highest quality. Frozen options offer convenience, affordability, and a longer shelf life than their fresh counterparts. Because ripe produce is typically frozen right after harvest, it retains much of its nutrient value. Recommendations include broccoli, peas, corn, carrots, butternut squash, artichoke hearts, kale, broccoli, cauliflower rice, edamame, and spinach. Frozen berries and other fruits that you will consume within the recommended “shelf” life are good options when fresh is not in season. Frozen organic produce is often available.

Baking mixes: Box mixes are typically less healthy than baking from scratch, but are considerably less time-consuming, such as General Mills' Bisquick in the recipe above. When shopping, consider a few whole grain and organic brands for biscuits, pancakes, cakes and more. Bob’s Red Mill has a wide range of products and Kodiak brand specializes in high-protein ingredients. Consider making a homemade Bisquick substitute to control the ingredients in lots of your favorite dishes!

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