Weekly Meal Plan for Wednesday October 5th: Homemade Chicken Pot Pie (from the stockpile!)
Wednesday, October 5th: Homemade Chicken Pot Pie
Ingredients:
- 1-2 lb Chicken, cut into bite size pieces
- 2 cloves Garlic, minced
- Salt and Pepper
- 2 cups Frozen Veggies (or fresh steamed veggies will work too)
- 1 can Cream of Chicken Soup
- 1 cup Bisquick Mix
- 1/2 cup nonfat milk
- 1 egg
Directions:
- Cut chicken into bite size pieces and saute with olive oil, garlic, salt and pepper, until fully cooked.
- Pre-Heat oven to 400 degrees.
- Mix vegetables, chicken and soup in ungreased glass pie plate, 9×1 1/4 inches.
- Make bisquick breading topping. Pour over top of vegetable and chicken mixture in pie plate.
- Bake for 30 minute or until golden brown.
Prep Time: 10 min Cook Time: 30 min Difficulty: Easy
Shopping List:
- 1-2 lbs Chicken (Albertsons, $1.99/lb…not a good price…hopefully you have some in your freezer stockpile)
- 1 can Cream of Chicken soup (Stockpile item or use $0.40/3 Campbell’s Cooking soups)
- 1 Bag Frozen Veggies (Stockpile item, or Fred Meyer frozen veggies, $1.00)
- Bisquick or Pillsbury biscuit or pie crust (Use $0.50/2 Pillsbury Pie Crust)
Approximate total cost of meal: $3.50 (depending on what is in your current stockpile and your current catalinas/coupons you have to use!)
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