Chicken Pot Pie

This recipe is from a Betty Crocker-Bisquick recipe. So yummy and so easy to do. I loved that it did not require that much prep time. Great weekday meal. :) Just trust me on the yumminess! 

Chicken Pot Pie

Prep: 15 min         Bake: 40 min        Servings: 6

Ingredients:

1 Package (16 oz.) frozen mixed vegetables

1 cup cut up cooked chicken 

1 jar (12 oz) chicken gravy

2 cups shredded Wisconsin Cheddar (or regular) cheese (8 oz) 

1 cup Bisquick mic

1/4 cup milk

1/4 cup dried thyme 

2 eggs

1. Preheat oven to 375. Heat veggies, chicken and gravy to boiling in a large sauce pan, stirring frequently; keep warm.

2. Stir cheese, Bisquick, milk, thyme, and eggs with a fork until blended. Pour chicken/veggie mixture into ungreased casserole pan. Pour batter over chicken mixture. 

3. Bake 35-40 minutes or until crust is golden brown. Let stand 5 minutes before serving. 

Grilled Chicken Pasta in a Tomato Cream Sauce

*Photo by Kevin and Amanda

This is a REALLY great recipe. Whenever we are going to have company, we have this a lot of the time. It is easy, and I usually have all the ingredients on hand. And it is DELICIOUS! I love it! Go over to Kevin and Amanda to see the original post with more pics of this Grilled Chicken Pasta in a Tomato Cream Sauce.

Grilled Chicken Pasta in a Tomato Cream Sauce

*AKA Tomato Basil Pasta in our house :)

1 lb boneless, skinless chicken breasts
Montreal Steak seasoning (I actually used Montreal Chicken Seasoning, we just liked it better, but both were good) :)
1/2 pound penne pasta
2 tablespoons butter
2 tablespoons olive oil
2 cloves garlic, minced
½ cup chicken broth
1 (8-ounce) can tomato sauce
1 cup heavy cream
1/2 to 1 tsp salt & pepper (to taste)
1 tablespoon fresh parsley, chopped
6-8 fresh basil leaves, chiffonaded

Rinse chicken breasts in cold water. Layer between sheets of wax paper and pound to even thickness. Season both sides with Montreal Steak seasoning. Preheat grill for medium high heat, lightly oil grate, and grill chicken breasts on medium high heat for 6-8 mins each side. OR heat 2 tbsp butter & 2 tbsp olive oil in a large skillet over medium heat. Once the butter and olive oil is nice and hot, add chicken breasts and cook 5 mins each side. Set chicken aside to cool. In a large pot, boil water with 1 tbsp salt. Add 1/2 lb penne pasta noodles and boil according to package directions. Heat 2 tablespoons butter and 2 tablespoons olive oil in the skillet over medium heat. Add the garlic and cook, stirring occasionally, until garlic is tender, but do not let the garlic turn brown (about 3-5 mins). Add the chicken broth to the pan and allow to reduce by half. Meanwhile, slice chicken. Once the broth has reduced, stir in tomato sauce. Add the heavy cream and stir well to combine. Season with salt and pepper to taste. Turn heat to low. Chop the parsley and basil, add to sauce and mix well. Drain pasta and add to sauce. Stir well to coat. Serve pasta on plates, top with sliced chicken.