Wednesday, the middle of the week. It's all down hill from here, wheeee!! And another day we have a dinner crunch - Ella has ballet from 5:30-6:00, Eva has CCD from 6:30 -7:00, and Dad has choir from 7:30-??? So it has to be reheatable. And I was hungry for pot pies and thought of this one. Easy peasy and reheats well. My kids learned how to pick out the veggies they like and that they were not allowed to complain about it! Eva didn't eat it all all, but I knew she wouldn't because everything is mixed together, so she had a pb sandwhich and a banana.
Easy Chicken Pot Pie
Enjoy homemade chicken pot pie taste made extra easy. Use whatever ingredients you have on hand!
Prep Time: 15 min Total Time: 45 min Total Time: 30 min Makes: 6 servings
1 2/3 cups Green Giant® Valley Fresh Steamers™ frozen mixed vegetables, thawed
1 cup cut-up cooked chicken
1 can (10 3/4 oz) condensed cream of chicken soup*
1 cup Original Bisquick® mix
1/2 cup milk
1. Heat oven to 400°F. In ungreased 9-inch pie plate, stir vegetables, chicken and soup.
2. In medium bowl, stir remaining ingredients until blended. Pour into pie plate.
3. Bake uncovered about 30 minutes or until crust golden brown.
(* I didn't have this, so I substituted a can of cream of mushroom soup and added a 1/2 tsp of sage and thyme)
Breakfast: Well, Eva had peanut butter on toast, but AFTER I had made her oatmeal (grrrr). So the triplets got oatmeal and a mini strawberry bagel.
Lunch: Since the triplets do not have school on Wednesdays, I make lunch, except for today when we went with my mom's group to Tazino's. VERY yummy pizza and the trips LOVED the mac n cheese. We ARE going there again!!
Afternoon Snack: Tried to get the trips to eat something, but they weren't interested (probably still full from lunch like I was, lol) Eva had carrot sticks and dip while at Daisy Scouts, but then came home and wanted something more, so I gave her cheese and whole grain crackers.