Chicken Pot Pie 

Last night I made chicken pasta and had left over chicken breast. Not wanting to make another pasta dish I tried to be creative and make something different. I found a can of veggies in the pantry. I’m not even sure when I picked up this can of vegetables because I typically buy them fresh or frozen. Nonetheless, they were there. And when else am I going to use it? If not now! When deciding, nothing else came to mind besides one dish. It seemed like a no-brainer to make chicken pot pie because this can of veggies literally contains all the ingredients except the chicken.
 After pouring out the liquid from the can, I poured it into a saucepan. I reheated the chicken with the can mixture and added a 1/2 cup of chicken stock, and additional seasonings: garlic powder, pepper, paprika, and parsley.

For the pie crust I used:

1 cup of Bisquick

1/2 cup of vanilla almond milk

1 egg

Pour the veggies and chicken in a greased pan and then top with the pie crust mixture. DO NOT MIX!  

Bake for 30 min at 375 degrees.

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