Kiddo appreciates the Fancy Pants suppers to a point. He likes the rich flavors of sauces and worldly cheeses, but draws the line at just about anything that swims, insects from the garden or the inners of a fattened goose.
Kiddo is not a fan of most vegetables, although he eats more vegetables than he realizes. Both my Fettuccine Bolognese and my Rigatoni Bolognese include diced carrots. And of course anything Florentine must include spinach.
Another way to get veggies in your diet is to cheat a bit. This family supper is super easy with plenty of corners cut. We’ve got canned chicken and frozen vegetables baked beneath a crust of canned biscuits. Super easy. Most of the Ingredients are on hand in the pantry, freezer and fridge. A casserole that your teenager could whip up. Yeah, and it’s tasty, too.
Cheater’s Chicken Biscuit Pot Pie
3 tablespoons Butter
2 (5 oz) cans Chicken Chunks
Mesquite Seasoning to taste
1 (16 oz) bag Frozen Mixed Vegetables
2 (10.75 oz) cans Cream of Chicken Soup
1/2 cup Milk
Salt to taste
Black Pepper to taste
1 (10 oz) can Flakey Biscuits
Heat oven to 425 degrees. Melt butter. Lightly butter a 9 inch deep dish pie pan with melted butter; reserve some of the melted butter.
Drain chicken, break apart any large chunks. Sprinkle with mesquite seasoning to give mimic the flavor of rotisserie chicken.
In a saucepan over medium heat, combine mixed vegetables and seasoned chicken; cook until vegetables are tender. Fold in soup; mix well. Pour in milk and mix until smooth; mixture should not be runny. Add salt and pepper to taste. Bring to a boil.
Remove from heat and spread mixture into bottom of the prepared pan. Separate biscuits into layers and place gently on top of mixture. Drizzle remaining butter on top of biscuit layers.
Bake in heated oven for 15 minutes, or until golden brown. Let stand for 15 minutes before serving.